Baked Lemon Sole Stuffed with Vegetables and Goat Cheese. So…what to do with some lovely lemon sole fillets that I bought from the Fishmonger at Whole Foods Market one Saturday? The Fishmonger suggested rolling the lemon sole fillets around asparagus and a tomato slice and baking it in the oven in some butter. So I started with his recommendation, and came out with a pretty healthy main course. And it’s a super elegant option for a dinner party.
Being the adventurist that I am, I decided to add to the recipe a bit. Per the Fishmonger’s suggestion, I bought some teeny tiny asparagus spears. The zucchini and yellow squash were looking pretty nice so I bought and julienned a few pieces to tuck into the “filling”. I had roasted some succulent plum tomato halves a few days before and decided to use a few of those as well. I had a little bit of goat cheese left over from the previous evening’s meal, so used a few large crumbles of that. Everything’s better with a good stock, so I thawed out some previously-made seafood stock to use as a cooking liquid. A little garlic and butter, and I was ready to go.
The result was a delicious flaky white fish stuffed with cooked-crisp vegetables, richly sweet roasted tomato, and creamy melty tangy goat cheese in a wonderfully buttery seafood stock. A simple meal that’s pretty, too.
From the kitchen of A Food Lover’s Delight….
Baked Lemon Sole Stuffed with Vegetables
4 lemon sole fillets (if you can’t find lemon sole, any rollable fish that won’t break up should work)
1 half zucchini and 1 half yellow squash, julienned into at least 12 sticks each, 1/4 inch x 6 inches approx.
8 roasted plum tomato halves (for info on how to roast tomatoes, see my recipes for Roasted Tomatoes and Roasted Tomato Sauce) or 4 slices ripe tomato
16 tiny fresh asparagus spears, stems trimmed to about 6 inches long
4 oz goat cheese log, sliced into 4 rounds
1 clove garlic, minced
1 c seafood stock/broth (can use chicken stock/broth)
2 T butter, cut into half inch cubes
Salt and pepper
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a 13 x 9 x 2 glass or metal baking pan with cooking spray.
3. Place three zucchini sticks and three yellow squash sticks cross-wise on each fillet of lemon sole (see photo above).
4. Top the zucchini and yellow squash with two roasted tomato halves or tomato slice.
5. Put one round of goat cheese on top of the tomato and sprinkle with minced garlic.
6. Put four asparagus spears on top of the goat cheese and garlic.
7. Sprinkle the lemon sole, vegetables, and goat cheese with salt and pepper.
8. Roll up the lemon sole fillets around their vegetables and goat cheese.
9. Use toothpicks to secure the roll-ups.
10. Place the lemon sole roll-ups into the baking pan.
11. Add the seafood stock/broth to the pan.
12. Put the butter cubes into the pan with the stock/broth. Sprinkle a bit of freshly cracked black pepper on top of the lemon sole roll-ups.
13. Cover with foil and bake in center of oven for 15 – 20 minutes until fish and vegetables are cooked.
14. Remove pan from oven and place fillets in shallow soup bowls. Carefully remove toothpicks. Spoon stock/broth from the pan and place around the fillets.
Serves 4 as a main course. Serve with a nice Caesar or a leafy mixed-green salad with my Tarragon Balsamic Dressing or Roasted Walnut Oil Dressing.
Variations: Use a different fish such as tilapia as long as you can roll up the fish. Omit the goat cheese if you are abstaining from dairy products or watching your fat and cholesterol intake. Use more of the vegetables if you like or use different vegetables if you prefer. Bell pepper strips and sliced shiitake mushroom caps are good options, too.
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