Mary Berry Mushroom-Stuffed Sole Fillets Recipe

This delicate, flaky Mary Berry Mushroom-stuffed sole fillets recipe is made with fresh lemon sole, earthy chestnut mushrooms, and a hint of zesty lemon, ready in just 35 minutes. The hero moment comes when you slice into the tender rolled fish to reveal the savoury, garlic-infused mushroom filling hidden inside. I love how this dish looks incredibly elegant on the plate but is actually simple enough for a midweek supper.

Why This Classic Works

Mary Berry is known for taking sophisticated ingredients and making them accessible, and this stuffed sole recipe is the perfect example. By rolling the fillets, you protect the delicate flesh from drying out in the oven, ensuring every bite remains wonderfully moist and tender. The earthy mushroom duxelles inside provides a savoury contrast to the sweet, mild fish, creating a balance that feels restaurant-quality without the fuss.

I used to be intimidated by rolling fish fillets, thinking they would fall apart or the filling would spill out everywhere. However, I learned that using a simple toothpick to secure them—or just packing them snugly in the baking dish—keeps everything perfectly in place. It is a brilliant way to elevate a standard fish dinner into something that feels like a special occasion.

Mary Berry Mushroom-stuffed sole fillets Ingredients

• 4 large sole fillets: Lemon sole or Dover sole work best, skinned (ask your fishmonger to do this).
• 25g (1 oz) butter: Plus extra for greasing the dish.
• 175g (6 oz) chestnut mushrooms: Finely chopped to create a textured filling.
• 1 garlic clove: Crushed or finely grated.
• 2 tbsp fresh parsley: Finely chopped.
• 25g (1 oz) fresh breadcrumbs: White or brown, to bind the filling.
• 1 lemon: Juice of half, plus wedges for serving.
• 150ml (5 fl oz) dry white wine: Or vegetable stock if you prefer.
• 100ml (3.5 fl oz) double cream: Optional, for a richer sauce.
• Salt and freshly ground black pepper: To taste.

How To Make Mary Berry Mushroom-stuffed sole fillets

1. Prepare the mushroom filling: Melt the butter in a frying pan over medium heat. Add the finely chopped mushrooms and fry for 3-4 minutes until softened and most of the liquid has evaporated. Stir in the garlic and cook for another minute. Remove from the heat and stir in the breadcrumbs, parsley, salt, and pepper. Allow to cool slightly.
2. Prepare the fish: Preheat your oven to 200°C (180°C fan/Gas 6). Lay the sole fillets flat on a chopping board, skinned-side up. Season each fillet lightly with salt and pepper and a squeeze of lemon juice.
3. Roll the fillets: Divide the mushroom mixture equally among the four fillets, spreading it gently over the surface. Roll each fillet up from the tail end towards the head end to enclose the filling.
4. Bake the fish: Arrange the rolled fillets seam-side down in a buttered ovenproof dish. Pour the white wine (and cream, if using) around the fish. Cover the dish loosely with foil and bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
5. Finish and serve: Remove the foil for the last 5 minutes if you want the tops slightly golden. Spoon the pan juices over the fish before serving immediately.

Recipe Tips

• Dry the mushrooms: Ensure you cook the moisture out of the mushrooms before stuffing the fish. If the filling is too wet, it can make the fish soggy inside instead of firm and flaky.
• Secure if needed: If your fillets are particularly small or slippery, you can secure each roll with a cocktail stick. Just remember to remove them before serving to avoid any surprises.
• Check for bones: Even if you buy filleted fish, run your finger down the centre of each fillet to check for pin bones. Remove them with tweezers for a smoother eating experience.
• Don’t overcook: Sole is very delicate and cooks quickly. Check it at the 15-minute mark; it should look white rather than translucent and feel firm to the touch.

What To Serve With Sole Fillets

These elegant fish rolls pair beautifully with simple, clean flavours that don’t overpower the delicate sole. I recommend serving them with buttered new potatoes and steamed green beans or tenderstem broccoli. A crisp green salad with a sharp vinaigrette also works well to cut through the richness of the mushroom filling.

How To Store

Fish is always best enjoyed fresh on the day it is cooked. However, if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat very gently in the oven or microwave, being careful not to overcook the fish further.

FAQs

• Can I use a different type of fish? Yes, plaice or flounder fillets are excellent alternatives to sole. Just ensure the fillets are flat and pliable enough to roll without breaking.
• Can I prepare this in advance? You can stuff and roll the fish fillets up to 4 hours ahead. Keep them covered in the fridge in the baking dish, then add the liquid and bake when you are ready to eat.
• Do I have to use wine? No, you can substitute the white wine with fish stock, vegetable stock, or even just a little water with extra lemon juice for a lighter finish.
• Is the skin edible? This recipe calls for skinned fillets for a more refined texture. Ask your fishmonger to skin them, or carefully remove the skin yourself with a sharp knife before rolling.
• Can I freeze this dish? I do not recommend freezing the cooked dish as the texture of the sole can become mushy. However, you can freeze the raw, stuffed rolls and bake them from frozen, adding 5-10 minutes to the cooking time.

Nutrition

• Calories: 240 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrate: 6g
• Protein: 32g