• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Fish & Shellfish » Roasted Corn Hatch Chile Stuffed Sole

    Roasted Corn Hatch Chile Stuffed Sole

    Sep 8, 2013 · by Valentina · 10 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Roasted Corn Hatch Chile Stuffed Sole can be wrapped in either sweet potato or bacon. Both hold all of the sweet, spicy and fresh flavors together perfectly -- one adds a smoky deliciousness, and the other, a subtly sweet, tender bite. Roasted Corn and Hatch Chile Stuffed Sole wrapped in bacon on the left and sweet potato on the right, on white plates with cilantro.

    Roasted Corn-Hatch Chile Stuffed Sole: Two Ways

    1. Wrapped in sweet potato. For all of the Pescatarians out there.
    2. Wrapped in bacon. For those who eat meat.

    Rolls of Sole fillets on brown butcher paper.

    What's in this recipe?

    • corn
    • hatch chiles
    • cilantro
    • sole fillets
    • cumin
    • sour cream
    • olive oil
    • salt, pepper
    • bacon and/or sweet potato

    Are you hungry yet?

    2 ears corn and 3 Hatch Chiles -- both charred.

    Just look at those ingredients.

    So fresh. And so pretty.

    Corn, Roasted Hatch Chiles and cilantro in a food processor.

    So may all of the Pescatarians, meat lovers, and Hatch chile fans out there enjoy this super flavorful, delicious recipe.

    Several fillets of Sole with Corn-Hatch Chile mixture spread on top.

    Not only is there a wonderful mix of sweet and spicy flavors here, but this dish also has such a beautiful presentation, which would be lovely for a summer dinner party.

    Roasted Corn and Hatch Chile Stuffed Sole wrapped in bacon on a white plate with fresh cilantro.

    Those who eat meat will absolutely love wrapping their Roasted Corn-Hatch Chile Stuffed Sole with bacon!

    Bacon wrapped fish is always a hit as it adds an incredibly delicious smoky flavor.

    Sole wrapped in bacon and in sweet potato, on brown butcher's paper.

    And for all of the Pescatarians, well the sweet potato is equally as delicious!

    slices of bacon and sweet potato, side by side

    There's no wrong choice. I promise!

    Recipe Tips

    • You can use mild or hot Hatch Chiles. They should be marked accordingly in the market.
    • Don't want to wrap the Roasted Corn-Hatch Chile Stuffed Sole in either one? No biggie -- you can bake it without either one, and it'll still be quite delicious!

    More delicious Hatch Chile recipes . . . .

    • Roasted Hatch Chile White Peach Salsa
    • Mahi Mahi Stuffed Hatch Chilies with Tomato Lime Sauce
    • Hatch Chile Pepper Jack Bacon and Eggs
    • Hatch Chile Shrimp Sauté with Coconut Rice
    • Hatch Chocolate Chip Cookies with Coconut
    • New Mexican Hatch Chile Cranberry Sauce
    bacon wrapped sole stuffed with corn and chiles, cut into rounds on white plate

    Roasted Corn-Hatch Chile Stuffed Sole: 2 Ways

    Valentina K. Wein
    Roasted Corn Hatch Chile Stuffed Sole can be wrapped in either sweet potato or bacon. Both hold all of the sweet, spicy and fresh flavors together perfectly.
    Print
    Prep Time 1 hour hr
    Cook Time 8 minutes mins
    Refrigeration 30 minutes mins
    Total Time 1 hour hr 38 minutes mins
    Course Dinner
    Cuisine American
    Servings 8
    Calories 126 kcal

    Ingredients
     
     

    • 2 ears fresh corn
    • 1½ medium-sized Hatch chiles, roasted, peeled and seeded (click here for how to roast and peel peppers)
    • 1 cup loosely packed cilantro leaves, washed and dried
    • 1 tablespoon sour cream
    • ¾ teaspoon ground cumin
    • ¼ teaspoon salt
    • 8 (approximately 4-ounce) Sole fillets (I used Petrale Sole)
    • about 2 dozen slices thin cut bacon -- OR -- 2 approximately ½-pound sweet potatoes
    • olive oil for the pan
    • salt and freshly ground black pepper

    Instructions
     

    • Place both ears of corn directly over a high flame on the stove. With metal kitchen tongs, turn them as soon as each side becomes partially charred, about 20 seconds per side. Then use a Chef's knife to cut the kernels from the cob, and then add them to a food processor fitted with the blade attachment, or a powerful blender.
    • Add the roasted Hatch chiles, cilantro, sour cream, cumin, and the ¼ teaspoon of salt. Blend until it's a coarse purée.
    • Place the Sole fillets, lengthwise, smooth side down, on a clean cutting board. Spread about 2 tablespoons of the Hatch-corn mixture in a thin layer on each fillet. Very gently, but tightly, roll each fillet away from you, until it's completely rolled up. Sprinkle each roll with salt and pepper.
    • If you are choosing to use the sweet potatoes, peel them completely, and then continue to use the peeler to make as many thin, long strips as possible.
    • On another clean cutting board, with the bacon or the sweet potato, whichever you're using -- lay the strips down, overlapping a bit, in 8 separate groups.
    • Then place a rolled Sole fillet in the center of each one, and gently wrap them around each one and place them on a large plate with the seam side down. (The bacon will be easier to wrap.) Cover the plate with plastic wrap and refrigerate for about 30 minutes.
    • Preheat the oven to 425°F, and adjust a rack to the center.
    • Remove the wrapped fillets from the refrigerator, thinly coat the bottom a large oven proof sauté pan with the olive oil, and place it over medium-high heat.
    • Add the wrapped fillets, seam side down and sauté them on all sides just until the bacon is beginning to brown -- or -- the sweet potato has become brighter. This should take just a few minutes. (Please note that while the bacon wrapped fillets will stay intact nicely, and those with the sweet potato might come unwrapped a bit -- don't worry because they're easily put back together. Just use your hands and carefully re-adhere the sweet potato strips, being careful not to burn yourself, of course.)
    • To finish the cooking, place the pan in the preheated 425°F oven until the bacon becomes crispy -- or -- until the sweet potato is tender, about 3 minutes.
    • Remove from the oven and let them sit for about 5 minutes. Slice if desired, and serve immediately.

    NOTES

    Estimated calorie count with sweet potato: 126 kcal/serving
    Estimated calorie count with bacon: 187 kcal/serving

    NUTRITION

    Calories: 126kcal
    Keywords fish for dinner party, Hatch Chile recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Save

    Save

    Save

    Save

    Save

    More Fish & Shellfish

    • White plate with bright green Broccolini with a Mahi Mahi fillet with tomato slices on top of it.
      Baked Mahi Mahi in Tomato-Caper Sauce
    • Seared sea bass, skin side up, on a bed of fennel sprigs with salsa on top.
      Pan Seared Sea Bass with Lemon Pepper Sauce
    • A few fillets of white fish with Puttanesca sauce on a white plate with fresh basil leaves.
      Fish Puttanesca in 30 Minutes
    • Blackened Salmon with three slime slices on a white plate.top view of blackened salmon fillet with lime slices on white plate.
      Blackened Mexican Salmon with Lime

    Reader Interactions

    Comments

    1. Bijouxs

      September 08, 2013 at 9:02 pm

      I adore filet of sole and this is a fresh take on stuffed filet of sole! Thanks Valentina!

      Reply
      • valentina

        September 10, 2013 at 1:08 am

        Thank YOU!

        Reply
    2. Deb

      September 10, 2013 at 3:03 pm

      I am also enjoying the Hatch chile season! What a delightful dinner recipe!

      Reply
      • valentina

        September 14, 2013 at 10:51 pm

        Thanks, Deb. I'm trying to roast and freeze so I can have a few on hand until next year. 🙂

        Reply
    3. Ash-foodfashionparty

      September 10, 2013 at 11:55 pm

      Loving the idea of sweet potato wrapped fish. So neat, I can imagine once it's baked, the fish would be moist with a crispy wrap, perfect.

      Reply
      • valentina

        September 14, 2013 at 10:53 pm

        Thanks, Asha! 🙂

        Reply
    4. David

      September 11, 2013 at 4:25 am

      I will take a serving with bacon, please! Oh, does this look good. My 10 pounds of roasted Hatch chiles are just awaiting recipes like this! I think the corn and bacon together is the best part.

      Reply
      • valentina

        September 14, 2013 at 10:55 pm

        Bacon is my favorite, too! The smoky fat (yup, I said it), seeping into the flaky fish is soooo yummy!

        Reply
    5. Chef Louise "Geez Louise! Mellor

      September 18, 2013 at 1:30 pm

      wow, this sounds so delicious- I would like both flavors

      Reply
      • valentina

        September 19, 2013 at 8:58 am

        Me too -- I eat it all!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Spring & Summer Favorites

    • Strawberry Avocado Salsa recipe in a yellow-green bowl with half of a whole strawberry on top
      Strawberry Avocado Salsa
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Clear drinking glass with several creamy coffee ice cubes in it.
      Creamy and Sweet Coffee Ice Cubes
    • white platter with grilled watermelon and lime
      Grilled Watermelon with Chile and Lime

    Popular Salads

    • Asian slaw in a bright blue ceramic bowl painted with colorful flowers.
      Spicy Asian Slaw with Basil
    • Large ceramic serving bowl full with Watermelon Basil Salad with feta, avocado, and balsamic reduction.
      Watermelon Basil Salad with Avocado
    • Cream-colored ceramic bowl filled to the top with Peach Caprese Salad with drops of balsamic glaze and fresh sun flowers behind it.
      Peach Caprese Salad
    • Tropical Quinoa Salad Bowl with Shrimp in a dark ceramic bowl on a sushi mat
      Quinoa Salad Bowl with Shrimp

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved