Beijing Fillet of Sole

Beijing Fillet of Sole

Beijing Fillet of Sole

These rolled, stuffed fillets are easy to make and they bake in just 30 minutes.


Makes 4 servings


2 tablespoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
4 sole fillets (6 ounces each)
1-1/4 cups shredded cabbage or coleslaw mix
1/2 cup crushed chow mein noodles
1 egg white, lightly beaten
2 teaspoons sesame seeds
1 package (10 ounces) frozen snow peas, cooked and drained


  1. Preheat oven to 350°F. Combine soy sauce and oil in small bowl. Place sole in shallow dish. Lightly brush both sides of sole with soy sauce mixture.
  2. Combine cabbage, noodles, egg white and remaining soy sauce mixture in medium bowl. Spoon evenly over each fillet. Roll up fillets. Place, seam side down, in shallow foil-lined roasting pan.
  3. Sprinkle rolls with sesame seeds. Bake 25 to 30 minutes or until fish flakes when tested with fork. Serve with snow peas.

Nutritional Information

Serving Size: 1 roll
Fiber <1 g
Carbohydrate 6 g
Cholesterol 80 mg
Saturated Fat 1 g
Total Fat 8 g
Calories from Fat 29 %
Calories 252
Protein 34 g
Sodium 435 mg

Dietary Exchange

Meat 4
Vegetable 1-1/2

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