As you know I’m trying to eat healthier these days and this Vegetable Stuffed Sole recipe was a winner. This recipe works perfectly if you are following the 21 Day Fix eating plan! You can use any white fish for this recipe, I used sole.
Vegetable Stuffed Sole
1 large carrot, cut into matchstick strips
½ red pepper, cut into matchstick strips
1 zucchini, cut into matchstick strips
4 (5oz) sole fillets, each halved lengthwise
4 tsp butter, softened
1 ½ Tbsp fresh dill
1 tsp lemon zest
¼ tsp fennel seeds, crushed (Optional)
Preheat your oven to 400 degrees. Spray a 9 x 1 baking pan with nonstick spray.
Combine the carrot, bell pepper and zucchini and parboil for about 3 minutes. Just until crisp tender. Drain and let stand until cool enough to handle.
Place the fillets, skinned side up (whoops, I did skinned side down, but it came out ok). Place about ½ cup of vegetables at the wide end of the fish and roll up jellyroll style. Place seam side down in the baking pan. Cover the dish with foil and bake until sole is just opaque in the center, about 12-15 minutes.
While the fish is baking combine the butter, dill, lemon zest and fennel seeds in a small bowl. Just before serving spread the fish with the butter mixture. Serve with lemon wedges. The leftovers were even delicious the next day!Linked to some of my favorite link parties!