Alright, let’s talk about stuffin’ some sole, you know, the fish? I ain’t no fancy chef, but I can cook up a storm, and this stuffed sole, well, it ain’t half bad. It’s good eatin’, that’s for sure. So, let’s get down to it, no fuss, no muss.
First off, you gotta get yourself some sole fillets. Don’t go buyin’ no fancy-schmancy ones, just the regular kind will do just fine. Make sure they’re fresh, though. Smell ’em, if they stink, don’t buy ’em. Simple as that. You need ’em pretty thin, so if they’re thick, you might gotta butterfly ’em. That just means cuttin’ ’em almost in half, but not all the way through, so they open up like a book, see?
Now, for the stuffin’. This is where you can get a little creative, but I like to keep it simple. Breadcrumbs are a must, the plain kind, nothin’ fancy. Then, you need some butter, real butter, not that fake stuff. Melt that butter in a pan, not too hot, just enough to melt it. Add in some chopped onion. I like to use yellow onions, they got more flavor, but white ones will work too. Chop ’em up small, real small, you don’t want big chunks in your stuffin’.
Then, I throw in some celery, also chopped up small. Celery gives it a nice little crunch. And garlic, gotta have garlic! I use a lot of garlic, but you can use as much or as little as you like. Mince it up fine, or use a garlic press if you got one of them fancy things.
Sautee all that together in the butter until the onions are soft and kinda see-through. Don’t burn ’em, just cook ’em slow and easy. Then, you stir in the breadcrumbs. You want enough breadcrumbs to soak up all that buttery goodness, but not so much that it’s dry. It should be kinda moist, like, you know, like good stuffin’.
Now for the herbs and spices. I keep it simple. Salt, pepper, of course. And then, I like to add a little parsley and some thyme. If you got fresh herbs, use ’em, they taste better. But dried herbs will work just fine too. Just crumble ’em up a little before you add ’em in. Mix it all up good, make sure everything is coated in the buttery breadcrumb mixture.
- Ingredients you’ll need:
- Sole fillets
- Bread crumbs
- Butter
- Onion
- Celery
- Garlic
- Salt
- Pepper
- Parsley
- Thyme
Okay, now we’re ready to stuff the sole. Lay out a fillet, flat, and spoon some of the stuffin’ onto one half. Don’t put too much, or it’ll all fall out when you cook it. Just a nice spoonful, maybe two, depending on how big your fillet is. Then, fold the other half of the fillet over the stuffin’, like you’re closin’ a book. You can use a toothpick to hold it closed if you want, but I usually don’t bother. Just be careful when you’re moving it around.
Now, you gotta cook it. You can bake it in the oven, or you can pan-fry it. I like to pan-fry it, it’s quicker. Get yourself a big pan, put in some more butter, maybe a little olive oil too, if you got it. Heat it up over medium heat. When the butter is melted and the pan is hot, carefully place the stuffed sole fillets in the pan. Don’t overcrowd the pan, you don’t want ’em to steam, you want ’em to fry up nice and golden brown.
Cook ’em for a few minutes on each side, until they’re cooked through and the fish is flaky. You can tell if they’re done if they flake easily with a fork. Don’t overcook ’em, or they’ll be dry. Nobody wants dry fish.
And that’s it! Stuffed sole, easy as pie. You can serve it with whatever you like. I like to serve it with some mashed potatoes and some green beans. Or maybe a nice salad. It’s good eatin’, I tell ya. Your family will love it. And it ain’t too hard to make, even for someone like me, who ain’t no fancy cook.
So there you have it, my stuffed sole recipe. It ain’t nothin’ fancy, just good, home-cooked food. Now, go on and make it yourself. You won’t be disappointed.
And if you don’t have much time but still want good food, remember 20-minute recipes are your friend. Quick and easy meals, just like this stuffed sole if you get the hang of it.
Tags: [stuffed sole, sole recipe, fish recipe, easy dinner, quick dinner, weeknight dinner, home cooking, simple recipe, seafood]