Serves: 6
Total Calories: 40

6 sole filets (about 5 ounces each)
salt to taste
freshly ground black pepper
1 cup dry white wine
FILLING
3 cups cornbread stuffing mix
2 tablespoons chopped fresh chives
1/4 cup grated Parmesan cheese

1. Preheat the oven to 350°F. Liberally grease a baking dish and set aside.

2. In a medium-sized bowl, combine all of the filling ingredients.

3. Rinse the fish fillets and pat them dry. Arrange the fillets on a flat surface, and sprinkle the Parmesan mixture over the fish, dividing the mixture evenly. Then roll each fillet up jellyroll style. They will measure about 2 inches high.

4. Arrange the roll-ups seam side down in the prepared dish, and sprinkle with salt and pepper to taste. Pour the wine over the roll-ups, lightly cover with aluminum foil, and bake for 15 minutes. Uncover the fish and cook for 5 additional minutes, or until the fish flakes easily when tested with a fork.

Nutritional Facts:

Serves: 6
Total Calories: 40
Calories from Fat: 15

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Seafood
Oyster and Herb Stuffing
Shrimp and Crab Stuffing
Parmesan and White Wine Stuffed Sea Bass
Caper and Herb Stuffed Trout
Scandinavian Stuffed Sole
Snapper Teriyaki with Asian Stuffing
Poached Salmon with Dill Mustard Sauce and Dill Stuffing
Italian Halibut Steaks with Scampi Stuffing
Lobster Stuffing Pie
Fillet Of Sole-White Wine Roll-Ups