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Meet Noreen!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
2 pounds Sole filets 4 tablespoons butter, melted 2 tablespoons olive oil 1/3 pound fresh cooked crab meat 1/2 pound cooked baby shrimp, peeled 3/4 cup Panko bread crumbs 1/4 cup roasted red peppers, diced 2 green onions, sliced finely | 1/2 cup water chestnuts, chopped finely 1/2 cup Monterey Jack cheese, shredded 2 tablespoons Parmesan cheese 1/2 cup mayonnaise Juice of one lemon 2 teaspoons seafood seasoning 1 teaspoon sweet paprika |
Step by Step Instructions
Preheat oven to 325 degrees.
Combine crab, shrimp, peppers, onions, water chestnuts, cheeses, 1 teaspoon of fish seasoning, bread crumbs and mayonnaise in a large bowl. Mix well and set aside.
Prepare a baking dish or pan with 2 tablespoons of melted butter and 2 tablespoons of olive oil in the bottom, this will help cook the fish and help prevent it from sticking. Set aside.
To stuff the fish, Place two filets, side by side, slightly overlapping on a board or plate, in front of you.
Place 1/2 cup of stuffing in the center of the two filets.
Wrap the inside ends around the stuffing, then wrap the outside ends around the outside. Tucking the smaller ends of the filet around the stuffing to make a small oval shaped packet with the stuffing showing out of the top.
Place the stuffed sole into the baking dish or pan. Continue until you have made all of your packets.
If you have extra stuffing, simply add more to the top of each packet, making sure to pat it down. Add three shrimp to the top of each packet for garnish.
Squeeze lemon juice over all the fish. Sprinkle with fish seasoning and paprika.
Bake for 25 to 30 minutes or until fish flakes.
Remove from oven and allow fish to rest for at least ten minutes before attempting to serve. As the fish cools, it becomes more stable and easier to transfer using a spatula.
ENJOY!
Stuffed Sole Monterey
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