Sole Casserole Recipe
Ingredients:
- 8 (4-ounce) sole fillets
- 1/2 cup butter or margarine, melted
- 3/4 cup fine, dry bread crumbs
- 1 tablespoon plus 1 teaspoon chopped fresh parsley
- 1 tablespoon plus 1 teaspoon chopped fresh dill weed
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Chablis or other dry white wine
- 1 cup whipping cream
- 1 cup (4 ounces) shredded Cheddar cheese
How to cook Sole Casserole:
- Dip fillets in butter; coat with bread crumbs. Sprinkle 1/2 teaspoon parsley and 1/2 teaspoon dill weed over each fillet; roll up, enclosing herbs.
- Place sole fillets, seam side down, in a 12x8x2-inch baking dish. Spread 1/4 teaspoon mustard over each; sprinkle with salt and pepper.
- Combine wine and cream, stirring well; pour over rolls. Sprinkle with cheese.
- Cover and bake at 350°F (180°C) for 30 minutes; uncover and bake 10 minutes or until fish flakes easily when tested with a fork.
Note:
The Sole Casserole recipe easy to prepare and so good!
This recipe for Sole Casserole serves/makes: 4
The Sole Casserole recipe is adopted from the America’s Best Recipes – 1989.
Main Ingredient: Sole
Preparation Method: Baked
Cuisine: American