This stuffed sole recipe is adapted from a very popular cookbook from the 80s called The Food Processor Bible by Norene Gilletz, though this updated version relies less heavily on the appliance. This dish is especially suitable for kids who are not fans of fish, since sole is a very mild fish and the sauce is pleasing to palates of all ages.

Note:  You can replace the broccoli and mushrooms with other options such as spinach and sun dried tomatoes.

Stuffed sole with broccoli and mushroom sauce by Bake Belissima


Stuffed sole with broccoli and mushroom sauce by Bake Belissima

Stuffed Sole with broccoli and mushroom sauce

5 from 1 vote
Author: adapted from the Food Processor bible by Norene Gilletz
serves 6


  • 1 cup fresh broccoli
  • 2 Tablespoons butter or margarine
  • 1/3 cup shallot, minced
  • Salt and pepper to taste
  • 6 sole fillets
  • 3 Tablespoons bread crumbs
  • Mushroom sauce
  • 2 cup mushrooms, sliced
  • 4 Tablespoons butter or margarine, divided
  • 2 Tablespoons all purpose flour
  • 1 3/4 cups full fat milk, or rice milk
  • 3/4 teaspoon fine sea salt
  • Pepper to taste
  • Dash of grated nutmeg, optional
  • 1/2 teaspoon chicken consommé powder


  1. Preheat oven to 375 F.
  2. Cook broccoli in a medium pot of salted boiling water until tender, about 5-10 minutes. Once cool, process in a food processor until finely chopped.
  3. Heat 3 tablespoons olive oil in a medium pan and sauté the shallot moderate heat for 2 minutes. Add the cooked broccoli and season to taste. Off the heat and reserve mixture.
  4. Season sole fillets with salt and pepper and place them dark side up. Fill with about 2-3 tablespoons of the broccoli and onion mixture and roll up.
  5. Place in a buttered Pyrex or another oven-to-table dish with the seam-side down. Pour mushroom sauce (see directions below ) on the fish fillets and sprinkle with seasoned breadcrumbs. Bake for 30-35 minutes.
  6. To make the sauce, sauté mushrooms in 2 tablespoons olive oil over medium-high heat until golden. Reserve.
  7. Melt 1 tablespoon butter in a separate saucepan with medium heat, add the flour and cook for a minute or two, stirring with a wooden spoon all the while. Off the heat, and add the milk or rice milk and keep mixing until well incorporated. Return to the heat and cook for about 10 minutes until the sauce has thickened. Stir in the sautéed mushrooms, and add the 1/2 teaspoon chicken consommé powder and dash of nutmeg. Adjust seasonings to taste.

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