How to cook Stuffed Sole with Broccoli and Mushroom Sauce

Hi everyone, Tracy here! I’m so excited to share with you a recipe for one of my favorite fancy-but-easy meals to make – Stuffed Sole. As many of you know, I love hosting dinner parties and whipping up dishes that feel elegant and impressive but don’t require hours in the kitchen. Well, this baked sole stuffed with a vibrant spinach, tomato and feta filling definitely fits the bill!

I first tried stuffed sole years ago when my husband and I were celebrating our anniversary at a seaside restaurant on vacation. As soon as I took a bite of that tender white fish overflowing with Mediterranean flavors, I was hooked! I loved the combination of the delicate, flaky sole with the rich, briny stuffing. It felt so special but in an approachable way.

When we got home, recreating that dish was high on my to-do list for our next date night at home. After a few trials, I nailed down a simple method for perfectly baked sole enveloping a bright spinach and sun-dried tomato filling. A lemony breadcrumb topping adds the perfect crunch to balance out the creamy feta and herbs.

I love to serve this when we have guests over as a fancy first course. It looks so elegant on the plate but the preparation is surprisingly straightforward. My favorite part is that you can assemble the stuffed sole ahead of time and then just bake it off before serving. Perfect for when I want to wow guests but also be able to relax and enjoy our time together!

Stuffed Sole
Savor the elegance of stuffed sole.

Stuffed Sole Recipes

How To Cook Stuffed Sole With Broccoli And Mushroom Sauce 1

Stuffed Sole with Broccoli and Mushroom Sauce

A Stuffed Sole looks like a fancy restaurant entree, but it's actually quite simple to prepare at home. Simply prepare the seafood mixture in the morning and refrigerate it overnight. Then bake the stuffed sole in the evening. You can serve the stuffed sole with rice, pasta, or even steamed vegetables. To make it even more impressive, add some melted butter to the top of the stuffed sole.
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Course: Main dishes, Party
Cuisine: French, INTERNATIONAL
Keyword: Broccoli, mushroom, sole
CookingStyle: Baking
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 284kcal
Author: Tracy Hilton
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  • Preheat oven to 375 F.
  • Cook broccoli in a medium pot of salted boiling water until tender, about 5-10 minutes. Once cool, process in a food processor until finely chopped.
  • Heat 3 tablespoons olive oil in a medium pan and sauté the shallot moderate heat for 2 minutes. Add the cooked broccoli and season to taste. Off the heat and reserve mixture.
  • Season sole fillets with salt and pepper and place them dark side up. Fill with about 2-3 tablespoons of the broccoli and onion mixture and roll up.
  • Place in a buttered Pyrex or another oven-to-table dish with the seam-side down. Pour mushroom sauce (see directions below ) on the fish fillets and sprinkle with seasoned breadcrumbs. Bake for 30-35 minutes.
  • To make the sauce, sauté mushrooms in 2 tablespoons olive oil over medium-high heat until golden. Reserve.
  • Melt 1 tablespoon butter in a separate saucepan with medium heat, add the flour and cook for a minute or two, stirring with a wooden spoon all the while. Off the heat, and add the milk or rice milk and keep mixing until well incorporated. Return to the heat and cook for about 10 minutes until the sauce has thickened. Stir in the sautéed mushrooms, and add the 1/2 teaspoon chicken consommé powder and dash of nutmeg. Adjust seasonings to taste.



A savory mushroom filling can be made a day ahead, and can be served with the fish or on its own. If you are serving a large group, divide the filling into eight equal portions. If you are serving a small crowd, you can stuff sole fillets individually with some of the remaining stuffing, and bake them for 25 to 30 minutes. To prepare the spinach souffles, crumble breton crackers and place them in a shallow bowl.
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Serving: 1serving | Calories: 284kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 692mg | Potassium: 383mg | Fiber: 2g | Sugar: 8g | Vitamin A: 699IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Baked Stuffed Sole

Stuffed Sole
Crafting stuffed sole with love and precision.

Preparation begins with preheating your oven to 375°F (190°C) and greasing a baking dish with olive oil. In a mixing bowl, combine lump crab meat, chopped shrimp, minced garlic, parsley, breadcrumbs, grated Parmesan cheese, melted butter, lemon zest, and lemon juice, seasoning with salt and pepper. Lay out sole fillets, lightly seasoning them, then spoon the crab and shrimp mixture onto each fillet, spreading evenly. Roll up each fillet with the stuffing, securing with toothpicks if necessary, and place seam-side down in the baking dish. Drizzle olive oil over the fillets for a golden finish before baking for 15-20 minutes until cooked through. After baking, remove toothpicks, garnish with lemon wedges and fresh parsley, and serve hot for a delightful baked stuffed sole experience.

Tips for making Stuffed Sole

Stuffed Sole
Every bite is a culinary masterpiece.

Cooking Tips

When making the stuffing mixture, I find that using a combination of lump crab meat and chopped shrimp adds a delightful seafood flavor and texture. Adding minced garlic, chopped parsley, breadcrumbs, and grated Parmesan cheese elevates the stuffing with layers of aromatic and savory goodness. The melted butter, lemon zest, and lemon juice provide a burst of freshness that complements the richness of the seafood.

Rolling up the stuffed sole fillets requires a gentle touch to ensure the stuffing stays intact. I like to spread the stuffing evenly over each fillet, leaving just enough room to roll them up without overfilling. Securing the rolls with toothpicks helps to keep them together during baking, though it’s important to remember to remove them before serving to avoid any accidental bites.

When baking the stuffed sole, keeping an eye on the cooking time is crucial to prevent overcooking and drying out the delicate fish. The goal is to cook the sole until it’s just cooked through and the stuffing is heated and slightly crispy on top. This ensures that each bite remains tender and flavorful, with the perfect balance of textures.

Serving Suggestions

Stuffed Sole
Elevate your dinner game with this gourmet recipe.

For serving suggestions with the baked stuffed sole, consider pairing it with a refreshing side like the Kohlrabi Salad for a light and wholesome meal. The combination of the tender, flavorful sole complemented by the crispy, savory stuffing pairs wonderfully with the refreshing and tangy flavors of the salad. Alternatively, you can serve the stuffed sole alongside a classic dish like the Veal Gremolata, creating a meal bursting with rich and vibrant flavors. The tender veal combined with the zesty gremolata topping provides a delightful contrast to the seafood-stuffed sole, making for a satisfying and memorable dining experience. Whether paired with a salad or a hearty meat dish, the baked stuffed sole is sure to impress with its delicious flavors and elegant presentation.

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FAQs about Stuffed Sole

 Stuffed Sole
Gourmet dining in the comfort of your home.
  • Can I prepare the stuffing in advance and refrigerate it? Yes, you can prepare the stuffing a few hours in advance and refrigerate it until you’re ready to assemble and bake the stuffed sole.
  • Can I use other seafood in the stuffing besides crab and shrimp? Absolutely! Feel free to get creative with your seafood choices. Scallops, lobster, or even diced white fish can be excellent additions or substitutes.
  • Can I freeze leftover stuffed sole? While it’s possible to freeze leftover stuffed sole, the texture may change slightly upon thawing. If you choose to freeze it, wrap the stuffed sole tightly in plastic wrap and aluminum foil before placing it in an airtight container. Thaw it in the refrigerator before reheating.
  • What should I do if my stuffed sole is getting too brown on top during baking? If you notice the top browning too quickly, cover the baking dish with aluminum foil for the remaining cooking time to prevent excessive browning while ensuring the fish cooks through.
  • How can I reheat leftover stuffed sole? To reheat leftover stuffed sole, place it in a baking dish, cover it with aluminum foil, and warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.

Discover the gourmet elegance of Stuffed Sole with our delectable recipe. Share it with friends and subscribe to our blog for more culinary inspiration.

I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.
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