Lemon Sole & Carrot Bundles1
By Just A Pinch KitchenCrew
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- carrots, sliced in 5x1/4" strips
- 1.5 c
- stuffing mix, herb-seasoned and crumbly
- 1/3 c
- butter, melted
- 1/2 tsp
- 1/4 tsp
- 2 Tbsp
- lemon juice
- 1 lb
- sole, fresh or frozen filets
1Heat oven to 375.
2In 2-quart saucepan place carrots; add enough water to cover.
3Bring to a full boil; cook over medium heat until carrots are crisply tender (6-8 minutes).
4Meanwhile, in small bowl stir together remaining ingredients, except fish; set aside.
5Separate filets and divide carrots equally among filets.
6Wrap each filet around each portion of carrots.
7Place filets, seam side own, in 9" square baking pan. Sprinkle with stuffing mixture.
8Cover; bake for 10 minutes.
9Uncover; continue baking for 8 - 10 minutes or until fish flakes with a fork.