Fish fillets are rolled and stuffed with sweet, tender carrots and topped with the country goodness of herb stuffing.
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4 medium carrots, cut into 5x1/4-inch strips
1 1/2 cups crumb-style herb seasoned stuffing
1/3 cup Land O Lakes® Butter, melted
2 tablespoons lemon juice
1 pound fresh or frozen sole fillets, thawed, drained
Salt, as desired
Pepper, as desired
Heat oven to 375°F.
Place carrots into 2-quart saucepan; add enough water to cover. Bring to a full boil. Cook over medium heat 6-8 minutes or until carrots are crisply tender.
Combine stuffing, butter and lemon juice in bowl; set aside.
Divide carrots equally among fillets; wrap each fillet around carrots. Place fillets, seam-side down, in 9-inch square baking pan. Sprinkle with stuffing mixture. Cover; bake 10 minutes.
Uncover; continue baking 8-10 minutes or until fish flakes with a fork. Season to taste with salt and pepper.
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