4 sole fillets
16 medium-sized shrimp (21/25 count), peeled and deveined and cut in half
4 scallions, roughly chopped
1/4 cup of parsley, roughly chopped
1/4 cup of red bell pepper, coarsely chopped
1/4 cup bread crumbs
1 tsp. Dijon-style mustard
2 Tbsp. of extra-virgin olive oil
sea salt and fresh ground pepper
juice of 1 lemon
1/4 cup dry white wine
extra olive oil for drizzling fish
Creamy Lemon Sauce
1 medium white onion, diced
1 1/2 cups of vegetable stock (or water)
1/2 cup extra-virgin olive oil
2 Tbsp. Arborio rice
1 slice of lemon (about 1/2 cm. thick)
salt and pepper to taste
extra lemon juice (if desired)
Pre-heated 375F oven
- Rinse your fish fillets and throughly pat-dry and set aside. Into your food processor add the scallions, red peppers, parsley, mustard, bread crumbs, olive oil and pulse 3-4 times or until the mixture is blended and holds together well. Empty into a bowl and the shrimp. Season lightly with salt and pepper and set aside.
- Squeeze some lemon juice over the fish fillets and season both sides lightly with salt and pepper. To ensure that your rolls retain their shape, place the fillets with the outside side of the fillet facing up (this side will be stuffed). Divide the shrimp stuffing in four and spoon in the center of your fillets. Roll-up your fillets beginning from the wide-end of the fillet and secure with a toothpick.
- Place your rolls in a baking pan and pour water around the fish, then add the wine and another good squeeze of lemon juice and drizzle with olive oil. Sprinkle the tops of the rolls with some salt, fresh ground pepper and sweet paprika & place in your pre-heated oven for 25-30 minutes or until fish are opaque.
- In the meantime, add the stock (or water), lemon slice and olive oil in a small pot and bring to a boil over medium heat. Now reduce to a simmer, then add the rice. Stir for a minute, cover and simmer over medium-low heat for 15 minutes and stirring occasionally (you don’t want the rice to stick to your bottom/burn). Check to see if your rice is cooked, then remove from the heat and remove the slice(s) of lemon. Puree in a blender or with hand blender until creamy. Taste and adjust seasoning with salt and pepper, extra lemon juice. Cover, keep warm.
- As soon as your fish is cooked, divide and plate (remove toothpicks) and spoon some sauce over each roll of fish. Garnish with some chopped fresh dill or fennel fronds and serve with green beans & rice pilaf. Pair with a Biblia Hora 100% Assyrtiko white.