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Zucchini/Chickpea Stuffed Sole

We really like the Crab stuffed Sole from Omaha Steaks so I though what if i can make a veggie stuffed version using more of the "plant based" mind set that I have been using for the last few months. So now cow diary items, no eggs and fresh ingredients. Here is what I came up with - Enjoy


6, 4 to 5 ounces fresh skinless sole, flounder, Cod or other white fish fillets

1 medium zucchini, grated

1 cup of chickpeas, minced

8 ounce of goat cheese – divided

2 shallots, minced – divided

1 lemon, zested and juiced

¼ cup of grated sheep Romano cheese

½ cup panko

Handful of Chives, chopped

Handful of fresh Italian Parsley, chopped and stems removed

46 sprigs of fresh thyme, stems removed, leaves chopped – divided

splash of dry white wine


Preheat oven to 350 degrees

Line a baking sheet with parchment paper and you will need long wooden tooth picks.

In a small bowl whisk together the panko, Romano cheese and the fresh herbs (only half the thyme).

In a bowl whisk together the chickpeas, half the goat cheese and shallots, zucchini, and lemon zest. Now fold in the panko mixture.

Pat dry the fish fillets, divide the zucchini mixture into 6 parts, spoon on the fillets and roll up fillets using a tooth pick to hold together and place on the baking sheet. Place in the oven and bake for about 20 minutes or until the fish is firm to touch.

In a small sauce pan over medium heat place lemon juice, splash of wine and shallots and sauté until soft. Now mix in goat cheese and whisk until smooth. Remove heat and add thyme.

Plate up fish and pour sauce over fish – enjoy

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