This recipe was so easy and delicious! The sole pieces that I purchased were small so I didn't make roll ups but rather lined the pan with one layer added the stuffing and then topped it with another layer...it worked well.
This was really good! I used green onion and threw in some minced celery and fresh garlic in at the same time as the onion. Because of the fresh garlic I omitted the garlic powder. I used half crab half shrimp (the tiny shrimp in a can) - a great combo! I used tilapia because I couldn't get sole and it was delish. I think any flat white mild fish would be fine. I actually did not sprinkle with lemon or parm because instead I used the lemon-butter-garlic sauce from the "Sole in Butter Sauce" on this website - I poured a thin layer of the sauce into the baking dish put the fish roll-ups on top and then drizzled with more sauce. It tasted heavenly but I found that the stuffing was a little mushy in the middle. Next time I might try laying the fish in the pan FLAT and then spreading the stuffing on top instead of rolling it up. I will make this again.
I live in Maine so I made the recipe with haddock. I have had recipes similar to this one but this is the best I have ever had. It is a little work but it is well worth it. Serve it to company they will be very much impressed. Delicious and mouth watering. You have got to try it. Sally
I stuck the fish in the pan and topped with the cracker mixture rather than rolling up since I'm lazy but they were super yummy. I omitted the cheese used dill instead of parsley and butter and garlic ritz crackers to give it a bit more flavor. Even my six year old who who is a professed fish hater told me "Well maybe this is the one kind of fish I do like" That's good enough for me!
An excellent dish. My husband and I both loved it. It's easy to make and can be refrigerated overnight for cooking the next night. Wonderful recipe!!!
This recipe is easy to put together. I like tghe fact that it is so easy to pull together. It takes no time at all. My husband and I enjoy the variation on the standard fish recipe. The recipe modifies well instead of onion I used celery. It may not sound very exciting but onion is a make or break issue in our house. The celery provide just enough crunch and delicate flavor to be added to my recipe book.
World's Pickiest Eater (aka my husband) loves this stuff!! Quite easy to assemble but a tad messy. In a pinch I've also used ground stuffing mix (Stove Top) and that speeds things up. Thanks for a great recipe!
I made a few changes based on what I had on hand: I substituted shrimp for crabmeat and water crackers for butter crackers. I put the raw onion cooked shrimp crackers and spices in a food processor and puréed. I added about 1/2 cup white wine to make it moister and layered the stuffing on the filets. I poured about 1/2 cup of melted butter on top and baked. I don't suggest doing this unless you like a strong onion flavor. If not better stick to recipe and precook the onions.
I asked my husband and guests to rate this recipe and it was unanimously a 5. Some of my fillets were smaller than six ounces, but did not overcook despite the fact that I added 7 minutes to the cooking time because some of the larger fillets needed more time. Fish was moist and wonderfully flavorful. I added a touch of cooking sherry to the crabmeat when I sauteed it, otherwise recipe was followed exactly. Very good recipe.
This was not good. Bland boring...just not good at all
