CBD Stuffed Sole
Sole is a delicate and light fish, perfect for those who don’t usually enjoy seafood. In this recipe, sole fillets are filled with a creamy shrimp mixture and CBD remoulade, then baked for a refined and flavorful dish.
Print or download the recipeIngredients
| Name | Quantity |
|---|---|
| Sole fillets | 8 (85 g each) |
| Mayonnaise | 120 mL |
| Raw shrimp | 60 g |
| Panko breadcrumbs | 2 tbsp (≈15 g) |
| CBD remoulade | 4 tsp (≈20 mL) |
| Chopped onion | 1 tsp (≈5 g) |
| Finely chopped green onion | 1 |
| Worcestershire sauce | 1 tsp (≈5 mL) |
| Salt | a pinch |
| CBD remoulade (for topping) | 4 tsp (≈20 mL) |
Preparation
1. Preheat the oven to 160 °C (320 °F).
2. Make a 5 cm incision in the center of 4 sole fillets.
3. In a bowl, mix mayonnaise, shrimp, breadcrumbs, CBD remoulade, onion, green onion, Worcestershire sauce, and salt until smooth.
4. Divide the filling into 4 portions. Flip the 4 uncut fillets gray side up. Place the filling in the center of the cut fillets. Cover with the remaining fillets, gray side down, and fold the edges to form a package. Place packages on a non-stick baking tray.
5. Spoon 1 tsp of CBD remoulade on each package.
6. Bake until the filling is hot and the fish flakes easily, about 20 minutes.
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