Baked Stuffed Sole with Scallops, Crabmeats, and Shrimps

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Homemade, Baked Stuffed Sole with Scallops, Crabmeats, and Shrimps ~ served with Rice Pillaf, Corn Cob, and Spinach Salad with Balsamic Vinaigrette

Recommended Beverage: chilled glass of White Zinfandel

Baked Stuffed Sole, ready to bake @ 350° F for 20-25 minutes (covered with foil for the 1st 10 minutes)

All Photos Courtesy: ©FoodsNickyEddy

Baked Stuffed Sole with Scallops, Crabmeats, and Shrimps

(simple homemade recipe)

What You Need:

  1. 2 lbs. sole fillets, approximately 10 pieces of 7-8 inches long
  2. 1 lb. scallops
  3. 1 1/2 lb. shrimps, pre-cooked
  4. 1/2 lb. chopped crabmeat (also available in small container, pre-made)
  5. 1/4 cup lemon juice (I use freshly picked lemons from my backyard :)  approximately 2 lemons would do the job, have an extra for final squeeze on top of baked sole)
  6. 1 tsp. basil  (if you don’t have basil, it’s okay not to use this)
  7. Sprinkle of Parmesan Cheese
  8. 1/2 cup Olive Oil (you may use butter also, if you prefer)
  9. 1 tsp. garlic juice (or use a couple of small garlic cloves, crushed and chopped)
  10. 1/4 tsp. Salt & Pepper for taste (or about a couple of pinches)
  11. a non-stick baking sheet, preferably size 7″ x 12″
  12. a small piece of foil to use for cover baking sheet (use only for 10 minutes)

Easy to follow Instructions:

1.  Wash and Drain Scallops before sautee on a hot pan, just enough to have them semi-cooked (avoid over-cooking them)

2.  Cook crabmeat separately on a hot pan, also just enough to have them pre-cooked

3.  On a big bowl, mix crabmeats and shrimps and scallops together(blend these mix is an option, I prefer them the way these scallops and shrimps in whole substances, instead of making them into a blended mix)

4.  After mixing them together, add lemon juice, basil, garlic juice, pinches of salt and pepper for final taste.  Add also olive oil into the mix, but leave some for coating around the baking sheet

5.  On hot pan, fry the sole fillets 2 at a time just enough to have them semi-cooked before baking in the oven

6.  Use any standard baking sheet, preferably non-stick size 7″ x 12″ smaller the better for better heating quality

7.  On baking sheet: Place 4 fillets as bottom base before placing the mix on top
of them, then place the other 4 fillets cross over position on other fillets and around the paste mix,possibly. Use Olive Oil to paste sole fillets with, if necessary sprinkle pinches of flour to stick.

8.  Preheat Oven @ 350° F  bake for 20-25 minutes, or until top sole fillets are turning brown.  Place baking sheet in center of rack for better heating quality. Cover with foil.

9.  After approximately 10 minutes, check and remove foil.  Sprinkle with Parmesan Cheese on top of stuffed sole.  You may do a little toothpick test into the fish to check if texture has indicated to be “cooked”

Serve for 4-6


Semi cook Scallops on hot pain, use Olive Oil

Pre-cooked Shrimps

freshly picked lemons from our backyard !

red onions are healthy ~ good for seasonings, garnishing, and Salad !

semi-cooked Scallops

Sole Fillets, 2 lbs.

ready to semi-cook these fillets

place semi-cooked fillets on baking pan or baking sheet, smaller is better for quality 

semi-cook these fillets 2 at a time, sprinkle with pinch of salt for taste

stack these fillets cross over to hold the paste mix of Scallops, Crabmeats, and Shrimps and other seasonings

in a bowl, mix well of all the seasonings and meats (Optional: you may use blender to mix all this into a more softer “blended” mix.  I personally prefer this way so I can taste better of all the Scallops, Crabmeats, and Shrimps mixed well with all seasonings)

Coat the mix on top of the stacked fillets

Sprinkle Parmesan Cheese on top of stacked fillets: either before going to oven or after baked 10 minutes, make sure unwrap the foil

Ready to bake @ 350° F  bake for 20-25 minutes

Make sure cover with foil, and bake for the 1st 10  minutes: check and remove foil

After bake 10 minutes, remove foil and sprinkle Parmesan Cheese (optional)

Ready to Serve !


Boiled a couple of fresh Corn Cobs

Served with Spinach Salads mixed with remaining of Scallops, Crabmeats, and Shrimps

All Photos Courtesy: ©FoodsNickyEddy



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