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Rolled Stuffed Fish Fillets With Avgolemono Sauce

Created by ForeverMama on August 6, 2016

1/4 cup breadcrumbs (flavored)
1 tablespoon minced parsley
1/2 teaspoon salt
1/8 teaspoon pepper
4 (1 1/2 to 2 pounds) sole fish fillets (or flounder or other similar white fish)
FOR AVGOLEMONO SAUCE
3 large eggs
1 cup broth (reserved from cooking shrimp)
6 tablespoons fresh lemon juice

Step 1: Bring 3 cups of water to a boil in a large pot. Add carrots, onions, bay leaf, and peppercorns, and boil for 5 minutes. Reduce heat, and add shrimp. Cook for 3 minutes, or until they turn pink. Remove shrimp and reserve 1 cup of the broth for the Avgolemono Sauce.
Step 2: Preheat oven to 350-degrees Fahrenheit.
Step 3: Melt 2 tablespoons butter in a large skillet. Stir in garlic, onion, and green pepper and saute until onion is golden. Dice 8 shrimp and add to the skillet with the breadcrumbs, parsley, salt, and pepper. Stir and remove the skillet from heat.
Step 4: On boned side of each fillet spread 2 tablespoons of shrimp mixture. Roll fillets carefully and tuck any extra mixture into end of rolled fillets.
Step 5: Melt 4 tablespoons butter. Use 2 tablespoons to coat a 10 x 6 x 2-inch baking dish. Arrange fillets flat side down in the dish. Brush with remaining melted butter. Bake for 25 - 30 minutes.
FOR AVGOLEMONO SAUCE PREPARATION
Step 6: Beat the eggs until creamy. Add lemon juice and beat.
Step 7: Very slowly add warm broth reserved from cooked shrimp; beat until thick.
Step 8: When fish is baked, place on a platter and pour sauce over all.
Step 9: Garnish each fillet with a whole shrimp.