• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lizzy Loves Food

  • Home
  • Recipes Index
  • Cuisines
  • Travel
  • About
  • Subscribe
menu icon
go to homepage
  • About
  • Recipe Index
  • Cuisines
  • Travel
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Cuisines
    • Travel
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Level » Advanced » Stuffed Filet of Sole from Rhode Island

    Stuffed Filet of Sole from Rhode Island

    Published: Nov 4, 2022 Modified: Mar 27, 2023 by Lizzy

    Sharing is Caring!

    18 shares
    • Share
    • Email
    Jump to Recipe
    Stuffed Filet of Sole on s plate

    There was only one place to go in Pawtucket Rhode Island for a Friday night, Uncle Tony's to order a stuffed fillet of sole with a big bowl of spaghetti.

    Stuffed Filet of Sole on s plate

    The memories of that dish still dance in my head. As I dug my fork into that stuffed sole with crab meat and bread crumbs filling in the center. It was a perfect bite of seafood!

    Stuffed Filet of Sole bite on a fork

    My favorite thing about New England is it has the best fish quality in all of the United States. It is by far the one thing that I miss more than anything and no matter where I live, I still miss the seafood.

    Stuffed Filet of Sole on s plate

    Today I share with you a special recipe that brings me back to 12 years ago. Laughing with my mother on a Friday night while stuffing our faces, so let's get started!

    Contents hide
    1 Grocery Store Items
    2 Step By Step Instructions
    3 Lifestyle Diet
    4 What to Serve Stuffed Filet of Sole
    5 Tips And Tricks
    6 Frequently Asked Questions
    7 More Rhode Island Recipes
    8 Stuffed Filet of Sole from Rhode Island

    Grocery Store Items

    • crackers (about 1 sleeve of crackers, total)
    • crabmeat
    • sole fillets
    • mayonnaise
    • fresh parsley
    • lemon
    • unsalted butter

    Step By Step Instructions

    • Preheat your oven to 350° degrees.
    • Butter an 8-inch-square baking pan.
    • Pat down the fish with a paper towel and sprinkle salt on each side.
    • Cook crab in a pot for about 10 minutes or until fully cooked, peel and place in a small bowl.
    • Chop a small onion, and use 2 tablespoons of the butter to sauté onion in a pan on medium heat.
    • Take about 2 cups of crackers and place them in the food processor until all crumbled up. Then mix them with the onion.
    • Once the pan has cooled, combine 1 ½ cups of crackers with the crabmeat, mayonnaise, parsley, and lemon juice,
    • Divide stuffing into 2 piles, lay the fish fillet, dark side up, on a work surface, and spoon crabmeat mixture into the center of the fish. Roll the ends up around the filling.
    • Place the fish, seam side down, and lay it into the baking pan.
    • Brush melted butter on top, then sprinkle fillets with crackers and parsley.
    • Bake until the fish is opaque and cooked through, 20 to 25 minutes.

    Lifestyle Diet

    • Low-Carb: No - too many crackers!
    • Gluten-Free: If you change the crackers for gluten-free it is.
    • Vegetarian: Yes
    • Vegan: No

    What to Serve Stuffed Filet of Sole

    This is the perfect main course to impress your hubby on a special occasion. I will serve roasted asparagus with rice pilaf and let's not forget the white wine for this meal. But if you want Uncle Tony's version, a bowl of spaghetti with tomato sauce

    Tips And Tricks

    • One thing that I sometimes do is cook the crab the day before and peel it. I will place it in an airtight container and use it for the next day.
    • Lump crab can always be used instead and is available in most grocery stores.

    Frequently Asked Questions

    Can I make it ahead of time?
    I don't recommend making any fish ahead. The best thing to do is to have everything you need to prepare the dish cut, sliced, and ready to go.

    Have Leftovers?
    Rarely have I had any leftovers with this dish. I made one extra for the following day and we warned it up the next day and it was delicious. When it comes to fish, I only buy what I will eat for that meal and rarely make enough for leftovers. Fish is NOT something that tastes great in a couple of days

    More Rhode Island Recipes

    • nuts
      Sweet & Spicy Nut Party Mix
    • Vanilla Ice Cream with Cherry Chocolate Mix
      Vanilla Ice Cream with Cherry Chocolate Mix
    • baked shrimp
      New England Baked Shrimp from Hemingways
    • Cranberry-Salad
      Cranberry Salad for the Holidays

    I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!

    ★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media and tag us @LizzyLovesFoods You can connect with us on Instagram and Facebook account or on Pinterest. Don’t forget to sign up for our newsletter & stay up to date with our latest Recipes from Around the World.

    fillet-of-sole-stuffed

    Stuffed Filet of Sole from Rhode Island

    Lizzy Cascalheira
    An easy-to-make stuffed sole with crab meat and bread crumbs filling in the center was a perfect bite of seafood!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 25 minutes mins
    Course Dinner
    Cuisine American
    Servings 2 people
    Calories 514 kcal

    Ingredients
      

    • 1 cup plus ½ cup crumbled crackers Ritz Crackers or anything close to it, about 1 sleeve of crackers
    • 1 cup fresh crabmeat cooked
    • 3 tablespoons mayonnaise
    • 1 tablespoon finely chopped fresh parsley
    • ½ small lemon juiced
    • 2 skinless sole fillets or mild white fish such as flounder.
    • 3 tablespoons unsalted butter melted, plus more for the pan
    • Lemon wedges for serving
    • Salt & Pepper

    Instructions
     

    • Preheat your oven to 350° degrees.
    • Butter an 8-inch-square baking pan.
      butter pan
    • Pat down the fish with a paper towel and sprinkle salt on each side.
      drying fish
    • Cook crab in a pot for about 10 minutes or until fully cooked, peel and place in a small bowl.
      bowl of crab
    • Chop a small onion, and use 2 tablespoons of the butter to sauté onion in a pan on medium heat.
      saute onion
    • Take about 2 cups of crackers and place them in the food processor until all crumbled up. Then mix them with the onion.
      mix crackers
    • Once the pan has cooled, combine 1 ½ cups of crackers with the crabmeat, mayonnaise, parsley, and lemon juice,
      mixing stuff
    • Divide stuffing into 2 piles, lay the fish fillet, dark side up, on a work surface, and spoon crabmeat mixture into the center of the fish. Roll the ends up around the filling.
      fill the fish with a spoon in the middle
    • Place the fish, seam side down, and lay it into the baking pan.
      filet on in the pan
    • Brush melted butter on top, then sprinkle fillets with crackers and parsley.
    • Bake until the fish is opaque and cooked through, 20 to 25 minutes.

    Video

    Notes

    • One thing that I sometimes do is cook the crab the day before and peel it. I will place it in an airtight container and use it for the next day.
    • Lump crab can be used instead and is always available in most grocery stores.

    Nutrition

    Serving: 2gCalories: 514kcalCarbohydrates: 20gProtein: 18gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 13gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 89mgSodium: 1104mgPotassium: 235mgFiber: 1gSugar: 3gVitamin A: 728IUVitamin C: 11mgCalcium: 95mgIron: 2mg
    Tried this recipe?Let us know how it was!
    « Vegan Bechamel Sauce for Ravioli
    Veggie Chicken and Dumplings from Virginia »

    Filed Under: Advanced, American, Dinner, Massachusetts, Recipes, Rhode Island

    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

    Reader Interactions

    Comments

    1. Lizzy

      November 08, 2022 at 11:40 am

      5 stars
      love this recipe for a friday night date dinner.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HI! I'm Lizzy

    Pencil drawing of Don Quixote

    I was born in Reims, France to Portuguese parents. Being exposed to different cultures growing up has given me a passion for exploring new places and foods to cook! So follow me to the kitchen to enjoy a journey full of flavors. > Read More

    Moving to Florida

    Looking to Rent a Winter Home
    or Buy a Home?
    Call Jeffrey Thomas
    727-337-6230 or visit newconstructionforsale.com

    Recent Posts

    • Sourdough French Toast on a plate
      Sourdough French Toast from New York
    • Sourdough Brioche
      Sourdough Brioche a French Favorite
    • Manestra Creamy Tomato Orzo in a pan on the table
      Greek Manestra Creamy Tomato Orzo
    • Sesame Seed Bun Burger is ALL American

    Popular

    • soup
      7 Day Detox Cabbage Soup
    • grits
      Places to Eat in Charleston SC
    • Air Fryer Corn Ribs on plate
      Air Fryer Corn Ribs from New York
    • rice custard
      Portuguese Rice Custard Recipe
    • My 30 Days on Intermittent Fasting Results
    • My 30 Day Diet with No Carbs
    • fois gras
      What is Foie Gras a Classic French Appetizer
    • fish cakes
      Portuguese Fish Cakes from Mom

    Food Map of Recipes

    Find your favorite recipe destination on the map to cook an authentic meal from the region. Find a destination recipe →

    Recipes by Diet

    • Low-Carb
    • Gluten Free
    • Vegetarian
    • Vegan

    Footer

    ↑ back to top

    LIZZY LOVES FOODS IS A PARTICIPANT IN AN AFFILIATE ADVERTISING PROGRAM DESIGNED
    TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AFFILIATED SITES.

    • Pinterest
    • Facebook
    • Instagram
    • YouTube
    • Mail

    ABOUT

    Meet Lizzy
    Health
    Portfolio
    Web-Stories

    RECIPES

    Recipes by Diet
    Recipes by Course
    Recipes for Holidays
    Food Map

    CUISINE

    Recipes by Country
    American Recipes
    International Recipes
    Where Locals Eat

    RESOURCES

    Contact Lizzy
    Shop My Favorites
    Privacy Policy
    Terms and Conditions


    Copyright © 2022 Lizzy Loves Food

    Terms and Conditions - Privacy Policy