This microwave recipe is lightning-quick! I used to make it with nice large pieces of sole. This time, all I had were Asian-imported pieces of Cryovac-wrapped flash-frozen sole that came in a giant plastic bag with a fancy label. When they thawed, each little piece split down the center, which didn’t look so pretty. I urge you to make this excellent dish with fresh fish you’ve selected yourself, piece by piece. That’s how I’ve prepared it in the past and will do in the future.
4 oz. (113 g) fresh, hand-peeled shrimp (see Note)
1/2 c. (125 g) finely chopped mushrooms, lightly sautéed in 1 tsp. (5 mL) olive oil
1 green onion (“spring” onion), finely chopped
2 tbsp. (15 mL) finely minced fresh parsley, divided
2 tbsp. (30 mL) Greek yogurt or commercial sour cream
2 tsp. (10 mL) lemon juice, divided
1/2 tsp. (2.5 mL) prepared mustard
6 small sole fillets (or other thin white fish) (about 1-1/2 lb. or 750 g)
Salt and coarsely ground pepper, to taste
1/2 c. (125 mL) dry white wine
To prepare filling, stir together shrimp, mushrooms, onion, 1 tbsp. of the parsley, yogurt or sour cream, 1 tsp. of the lemon juice, and mustard. Set aside. Season fillets, dividing shrimp mixture among the pieces. Roll up and secure with toothpicks.
Array rolls in a microwave-safe casserole. Pour wine and remaining lemon juice over fish, sprinkling with remaining parsley. Cover with cello wrap, turning back a small corner to let steam escape. Cook 4-to-6 min. on high power or until fish flakes easily with a fork. Let stand, covered, 5 min. before serving.
Note: If fresh shrimp is unavailable, use a small can of drained, rinsed, and finely chopped shrimp. I’ve also used a mixture of chopped artificial crab combined with just enough mayonnaise and cream cheese to hold it together.