Norwegian Stuffed Sole

• 4 sole fillets
• 8 ounces crab, shrimp or 8 ounces lobsters, chopped
• 14 cup chopped onion
• 2 teaspoons soy sauce
• 2 teaspoons dry sherry
• 12 cup breadcrumbs (enough to bind)
• 1 egg
• 12 mushrooms, sliced & browned
• 2 cups cooked rice
• 2 tablespoons butter or 2 tablespoons margarine
• 14 teaspoon dried oregano
• 14 teaspoon dried basil
• 14 cup chopped onion
• 1 garlic clove, minced
• 1 cup sliced zucchini, parboiled
• 1 cup sliced carrot, parboiled
• 1 cup corn kernel
• 1 cup diced seeded tomatoes

1. Preheat oven to 400.
2. Combine all stuffing ingredients and add enough breadcrumbs to bind.
3. Spread stuffing mixture on fillets.
4. Roll up fillets and secure with toothpicks.
5. place in shallow baking dish; dab each fillet with butter.
6. Bake, covered, for 14-15 minutes, or until fish flakes easily with a fork.
7. Melt butter or magarine in a large frying pan.
8. Stir in oregano and basil.
9. Add onion and garlic.
10. Saute 2-3 minutes.
11. Add zucchini, carrots and corn.
12. Cook and stir until vegetables are tender and any liquid has evaporated.
13. Add rice and tomatoes.
14. Cook until heated through.
15. Serve with stuffed fish fillets; squeeze fresh lemon over fish.

fillets, crab, onion, soy sauce, sherry, breadcrumbs, egg, mushrooms, rice, butter, oregano, basil, onion, garlic, zucchini, carrot, corn kernel, tomatoes

Taken from www.food.com/recipe/norwegian-stuffed-sole-393468 (may not work)