Lemon Sole & Carrot Bundles

Sole fillets are thin enough to wrap around a filling, and these carrot bundles use that to full advantage. Crisp-tender carrot strips get divided among the fillets, each one rolled up and placed seam-side down in a baking pan, then sprinkled with herb stuffing mix tossed in melted butter and lemon juice.

Blanching the carrots first for 6 to 8 minutes is a must. Raw carrots won’t soften enough during the short bake time, and you’d end up with flaky fish around crunchy, raw vegetables.

Covering the pan for the first 10 minutes steams the fish gently, then uncovering for the final 8 to 10 minutes lets the herbed stuffing topping crisp up and turn golden.

Kitchen Tips

• Cut the carrots into uniform 5-inch strips so they fit neatly inside the rolled fillets. Uneven pieces make lopsided bundles that unroll.
• Place the fillets seam-side down so they stay closed during baking without toothpicks or ties.
• Don’t overcook. Sole is delicate and goes from flaky to dry in minutes. Check with a fork at the 8-minute uncovered mark.
• Use crumbly-style herb stuffing, not cubed. Cubed stuffing is too chunky to sit on top of the thin fish.

Variations

• Wrap asparagus spears instead of carrots for a spring version.
• Add a tablespoon of Dijon mustard to the melted butter for a sharper, more pungent topping.
• Use flounder or tilapia if sole isn’t available. Any thin, mild white fish works.