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 -->)
Yield: 2-3 persons
2 pc large Fillet of Sole (I like using
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
DIRECTIONS: Pre-heat your oven to 350 deg.
1. Mince the garlic as small as you possibly can. The more minced the better. Set aside.
2. In a mixing bowl, mash the cream cheese with a fork until soft and creamy.
3. Blend in the garlic, basil, and parmesan cheese with the cream cheese. It's better to use a fork when you do this.
4. Rinse the fillets under running water. Pat dry with a paper towel until no excess water is on the plate.
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.
6. Scoop your cream cheese filling in the middle of your fillets. Fold on one side, and roll.
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.
8. Top your fillet rolls with 2 Tbsps of Tomato & Basic sauce per roll.
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.
10. Sprinkle the chopped almonds on top of your fillet rolls. 1 Tbsp per roll.
11. Wrap your fillet rolls individually and place them on an oven safe glass tray, like Pyrex.
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.
13. I love drizzling the juices on top of a slice that I have gotten. It really complements the cheese!