Monday, February 22, 2016

Stuffed Petrale Sole with Mushrooms and Walnuts



We eat a lot of fish, probably 2 - 3 times a week, and lately, I've been on a sauteing kick. A little butter and olive oil, a few minutes on each side over medium-high heat, and you have tender, juicy, not-overcooked delicious fish. Today, I wanted to kick it up a little bit and my first thought was a stuffing, so I went to the internet for inspiration, but everything was crab or shrimp stuffed, and that just seemed like a little too much for a weeknight. So, I checked the pantry and the fridge and came up with this idea. Delicious mushrooms and onions sauteed in butter, plus a little parmesan and some toasted walnuts made this into a delicious, satisfying meal. Serves 4.

Ingredients

 4 Petrale Sole fillets

For the stuffing:
2 Tbsp Butter
1 Tbsp Olive Oil
1/4 of a Red Onion, chopped fine
1 or 2 Garlic Cloves, minced
6 Large White Mushrooms, stems removed, thinly sliced
1/2 tsp dried Thyme
Sprinkle of Salt & Pepper

2 Tbsp Toasted Walnuts (toast chopped walnuts in a dry skillet, stirring frequently, for about 5 minutes, I do this ahead of time and set aside)
2 Tbsp Grated Parmesan Cheese

Preheat the oven to 350 degrees F. 

Heat the butter and olive oil over medium high heat for a few minutes, then add the onion and minced garlic. Saute for 2 - 3 minutes, then add the Sliced Mushrooms and Thyme. Sprinkle with a little Salt & Pepper (to taste) for about 5 minutes until the mushrooms are cooked down. 

Spray an 8 or 9-inch baking pan with non-stick cooking spray. Divide the stuffing mixture into 5 parts and put one part on each of the four fillets, reserving 1 part for topping at the end.  Sprinkle half of the toasted walnuts and parmesan over the stuffing on each fillet, then roll the fillet up over the stuffing and place it in the baking dish, seam-side down. 

Bake in the 350 degree F oven for 25 minutes. To serve, place a fillet on each plate and top with the reserved mushroom mixture. Sprinkle the reserved Toasted Walnuts and Parmesan on top.


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