Usually, I would do this with chicken breasts but I was getting tired of chicken (I am afraid I may be growing wings and feathers with all that chicken... *cluck*), so I am going to use Sole Fillets.

You can use any sort of fish fillet of your choice, I am just fond of Sole because when cooked just right, it's very tender, and doesn't have a strong fish taste which we are after. The flavor of this dish is so strong that you don't need a strong fishy taste. (Read On by clicking Read More -->)
I love that this recipe is very easy to do. You can prepare, bake and serve this dish in an hour!

Yield: 2-3 persons

INGREDIENTS:

2 pc large Fillet of Sole (I like using
Salt
McCormick Lemon & Pepper Seasoning
4 oz Cream Cheese (1/2 of the whole bar)
1 Tbsp Grated Parmesan Cheese
4 Tbsps dried basil (or you can use fresh if you like)
3 Tbsps finely minced garlic (If you're not much of a garlic person, 1 Tbsp may be enough. I love garlic so I put 3 Tbsps)
4 Tbsps Marks & Spencer Tomato & Basil Bruschetta Topping (You can find other tomato based sauces from Bravo. You can choose any that you like, but I found that this one complemented the cream cheese filling)
2 Tbsps sliced almonds
Butter flavoring
 
DIRECTIONS: Pre-heat your oven to 350 deg.
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1. Mince the garlic as small as you possibly can. The more minced the better. Set aside.

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2.
In a mixing bowl, mash the cream cheese with a fork until soft and creamy.

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3.
Blend in the garlic, basil, and parmesan cheese with the cream cheese. It's better to use a fork when you do this.

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4.
Rinse the fillets under running water. Pat dry with a paper towel until no excess water is on the plate.

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5.
Lightly season your fillets with salt and lemon & pepper seasoning. If your fillets are starting to water, hold on to the fillets as you tilt the plate toward the sink to drain.

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6.
Scoop your cream cheese filling in the middle of your fillets. Fold on one side, and roll.

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7.
Secure your fillet rolls with soaked barbecue sticks that is cut into half. The reason for soaking the sticks is that so it wouldn't burn in the oven.

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8.
Top your fillet rolls with 2 Tbsps of Tomato & Basic sauce per roll.

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9.
Drizzle 1/4 tsp of butter flavoring per roll. You can use real butter, but I think that's just too sinful! But of course, that does taste a lot better.

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10.
Sprinkle the chopped almonds on top of your fillet rolls. 1 Tbsp per roll.

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11. Wrap your fillet rolls individually and place them on an oven safe glass tray, like Pyrex.

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12.
Bake for 40 minutes and turn off your oven. Let the fillet rolls rest for 10 minutes before opening it up and serving them.

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13. I love drizzling the juices on top of a slice that I have gotten. It really complements the cheese!

Enjoy!

 


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