Located in Seattle’s Famous Pike Place Market

Mushroom & Thyme Stuffed Fresh Sole

Mushroom & Thyme Stuffed Fresh Sole
  • lunch
  • entrée
  • 2-3 servings
  • 30 minutes

Recipe by 10 Day Health Challenge.


  • 1 T olive oil
  • 1 clove of garlic, minced
  • ¼ cup onion, chopped
  • 2 cups of fresh mushrooms (any kind), rinsed and coarsely chopped
  • 1 t fresh thyme, minced
  • 2 pieces of sole (about 5 oz. each)
  • Salt, pepper, lemon juice and lemon zest for garnish

Cooking Directions:

  1. Preheat the oven to 400.
  2. In a small pan over medium high heat, heat the olive oil and saute the garlic and onion for 2 minutes. Add the mushrooms and saute for 4-5 minutes. Add the thyme, salt and pepper, and continue cooking for 1-2 more minutes. Remove from heat, drain excess water, and set aside.
  3. Lay the sole on a cutting board and pat dry with paper towels. Working from the wider end of the sole, place half of the mushroom mixture widthwise across the fillet. Rolling away from you, carefully roll the sole up over the mushroom. Repeat with the other fillet.
  4. Place the sole rolls in a small baking dish, lightly oiled with olive oil. If the sole rolls aren’t snug in the baking dish, you can create a little boat with aluminum foil so it stays intact while it bakes.
  5. Sprinkle with salt and pepper, garnish lemon juice, lemon zest, and more fresh thyme.
  6. Bake for 12-15 minutes, until fish is easily flaked with a fork.

Recipe notes: This is great served next to a side of roasted broccolini, your favorite side salad, or rice pilaf.

Serves 2, 30 minutes total to prep and cook

Recipe by 10 Day Health Challenge.

Recipe photo by Rosa Delgado.

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