Sole roulades

Sole roulades


165 people made this

About this recipe: Fresh sole fillets rolled and stuffed with a mouth-watering crab and cracker filling. This is a deliciously different way to prepare sole. Great served with your favourite green veg and a wild rice blend.

Michele O'Sullivan

Serves: 12 

  • 150g butter
  • 2 tablespoons minced onion
  • 125g crab meat, minced
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon garlic granules, or to taste
  • salt and pepper to taste
  • 24 Ritz® crackers, crushed
  • 12 (170g) fillets sole
  • 2 tablespoons lemon juice
  • 4 tablespoons grated Parmesan cheese
  • 3 tablespoons butter

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Preheat oven to 190 C / Gas 5. Lightly coat a 20x30cm baking dish with oil.
  2. Melt butter in frying pan over medium heat. Add onion and saute for 1 minute. Stir in crab meat, parsley, garlic granules, salt and pepper and cook 1 minute more. Remove from heat and stir in crushed crackers.
  3. Spread mixture over fillets; sprinkle with lemon juice and Parmesan cheese. Roll up fillets, seal with wooden skewers and place in prepared baking dish. Dot each roulade with butter and cover pan tightly with foil.
  4. Bake in preheated oven for 15 to 17 minutes until fish flakes easily.

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