Sole roulades recipe

Fresh sole fillets rolled and stuffed with a mouth-watering crab and cracker filling. Great served with your favourite green veg and a wild rice blend.

166 people made this

IngredientsServes: 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

MethodPrep: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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Reviews & ratingsAverage global rating:(180)

Reviews in English (139)

by MarinaB

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.-08 Jan 2006

by Naomi Witzke

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.-30 Jul 2007

by JASMINE246

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-12 Jul 2001