Every now and then I like a really nice piece of fish. Whether it’s grilled or baked in the oven.  I bought seafood stuffing from the seafood counter and about 1 1/3 lbs of filet of sole, which yields 6 nice filets.  It’s Baked Stuffed Filet of Sole in a creamy Newburg Sauce, roasted beets and beet greens, asparagus and rice, and that’s What’s for dinner.   Don’t let the beet greens scare you, very easy to make.

Baked Stuffed Filet of Sole in a Creamy Newburg Sauce

• 1 – 1 ½ lbs of filet of sole (yields about 6 filets)
• 1 small package of seafood stuffing (at the seafood counter)

Newburg Sauce

• 4 Tablespoons Butter
• 1 Large Shallot diced
• 4 Tablespoons flour
• 3/4 cup Dry Sherry or less
• 1 ½  Cups of Milk ( I used skim milk)
• Salt, Pepper, Paprika and Cayenne Pepper

Directions: I start with the sauce. Saute the shallots in butter then add your salt, pepper, cayenne and paprika. Stir till shallots are soft about 5 mins. Then add the flour, whisk till the flour is stirred out about 2 mins. Then add your sherry, whisk constantly then add the milk (Heat it first so it’s not cold).  Bring to a boil and turn off.

Take each filet of sole and press the seafood stuffing inside, roll up and place into an 11x7 glass baking dish that is sprayed with Pam.  Place the rolls seam side down, pour sauce over the top and bake at 475 for 25 mins or till done, golden and bubbly.

Roasted  Beets and Saute Beet Green

People look at beets and ask, what do I do with them? They are really not a lot of work to prepare.  Don’t let the vegetable scare you.  I buy the beets in a 4 pack bunch.  I clean them in water and dry. Cut off the base of the beet, and place the stems and leaves aside.  Take the 4 beets, place in a tin foil packet and drizzle with olive oil, salt and pepper. Wrap in tin foil and bake on a cookie sheet at 450 for 45 mins till soft. Remove. WITH GLOVES, take the beets one at a time and with the gloves and a paper towel, peel the skin away and set aside.  Let cool and cut into pieces.  I use the whole beet as the leaves and stems are very nutritious.  I cut them up in pieces and do the following:

Saute pan with olive oil, red pepper flakes and 3 cloves of garlic sliced, heat then add the beet greens and stems, salt and pepper and when completely cooked add the roasted beets in with the greens. You can also add a splash of vinegar if you wish to the pan. 

Tip: You can also cool completely the roasted beets and use them in a salad with some goat cheese or feta cheese. Beets are earthy but so flavorful.  

Hope you enjoy!