Stuffed Filet of Sole

This was Mo's favorite way of having Sole and her recipe. 

Stuffed Filet of Sole

1/3 cup Butter
1/3 cup fresh Lemon juice
Salt and Pepper to taste
1 1/3 cups cooked Rice (I usually make 3 cups)
1 cup shredded Cheddar Cheese (plus a little extra to top each filet)
1 10 oz. package frozen Chopped Broccoli (thawed and drained)
8 fresh Sole filets
Paprika

In a small saucepan, melt butter. Add lemon juice, salt and pepper.

In a medium bowl, combine rice, cheese, broccoli, and 1/4 cup of the lemon/butter mixture.

Lightly spray a glass baking dish (13" x 9" is a good size). Spoon rice mixture on top of each filet, roll up, and place seam-side down in the baking dish. Any extra rice mixture can be spooned around filet in the dish.

Top filets with remaining lemon/butter mixture. Top each filet with a little bit of shredded cheddar cheese if desired. Sprinkle with pepper and a little paprika.

Bake at 375 degrees for about 25 minutes, or until fish flakes with a fork.

Serves 6 - 8.