Sole Stuffed With Shrimp and Roasted Red Pepper Cream Cheese

• 4 sole fillets
• 8 ounces roasted red pepper cream cheese, at room temp (You can buy it with peppers or finely chop about 1/2 cup roasted red pepper and stir in)
• 1 cup baby shrimp (cooked)
• 1 teaspoon dried basil
• 1 small onion, finely diced
• 1 garlic clove, finely minced
• 2 tablespoons parsley, finely chopped
• 2 tablespoons fine dry breadcrumbs
• 1 teaspoon lemon pepper or 1 teaspoon fresh lemon zest
• salt and pepper
• 12 teaspoon nutmeg, freshly grated

1. Saute onion and garlic till soft.
2. Put in a bowl and add rest of ingredients except fish.
3. Mix thoroughly.
4. Tear off 8 pieces of plastic wrap about 4x4-inches.
5. Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3-inches long and about 1-inch in diameter.
6. Do this with all the stuffing mixture.
7. Place in a single layer in freezer for a couple of hours until frozen.
8. Thoroughly thaw fish if frozen.
9. Unwrap 1 stuffing portion for each piece of fish.
10. Roll up fish around frozen stuffing.
11. Place seam side down in baking dish.
12. Season with salt and pepper & brush with melted butter.
13. Bake 20 minutes at 350F.
14. Place unused portion of stuffing in a ziploc bag in freezer for future use.

fillets, red pepper, baby shrimp, basil, onion, garlic, parsley, breadcrumbs, lemon pepper, salt, nutmeg

Taken from www.food.com/recipe/sole-stuffed-with-shrimp-and-roasted-red-pepper-cream-cheese-225102 (may not work)