Stuffed Sole recipe

4 servings

1 tablespoon lemon juice

2 tablespoons thinly sliced green onion

1 clove garlic, minced

1/4 cup dry white wine

4 (6 ounce) fillets sole

1/4 pound cooked salad shrimp

salt to taste

ground black pepper to taste

1/4 teaspoon paprika

2 tablespoons butter

1 tablespoon all-purpose flour

In a small bowl, combine lemon juice, green onion, garlic, and wine.

Set aside.

Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet.

Roll up around shrimp, and secure with toothpick.

Place in a baking dish.

Season to taste with salt, pepper, and paprika.

Pour lemon juice mixture over the fish.

Cover.

Bake at 350 degrees F (175 degrees C) for 25 minutes.

When fillets are nearly done, prepare sauce.

In a small saucepan, melt butter over medium heat.

Stir in flour.

Transfer fish to serving platter ,and keep warm.

Pour pan juices into butter/flour mixture; cook and stir until thickened.

Pour over sole, and serve.