Sheet pan dinners because washing dishes is overrated! This Lemon Stuffed Sole brings bright citrus flavour and tender, flaky fish together in a dinner that feels fancy but couldn’t be easier. Perfect for busy weeknights when you want something light, fresh, and just a little impressive.
Ingredients
400 g (14 oz) frozen sole fillets, thawed
½ brick (8 oz/250 g) cream cheese, room temperature
½ pkg Lemon Garlic Chicken Seasoning, divided
2 cups cherry tomatoes
3 cups mixed frozen veggies
2 tbsp olive oil
Toppings (optional): fresh lemon juice
Preparation
Preheat oven to 425° F. Line sheet pan with parchment.
In a medium-sized bowl, combine cream cheese with 1 tbsp seasoning.
Lay fillets on a lined sheet pan and gently pat dry with a paper towel or a clean cloth to remove excess moisture. Spread the cream cheese mixture over each fillet, then roll into pinwheels.
Arrange cherry tomatoes and frozen veggies on a pan; drizzle with olive oil and sprinkle with remaining seasoning.
Bake for 16 min, or until the fish is cooked through and the veggies are roasted. Drizzle lemon juice over the pan right when it comes out of the oven, if desired.
