Description
There is nothing exciting about sole. It’s cheap, easy to find, has a mild, unremarkable flavor, and that’s about it. Which means it’s the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.
Ingredients
- 4 ounces fresh Dungeness crabmeat
- 1 tablespoon finely diced poblano pepper
- 1 tablespoon panko bread crumbs
- 2 teaspoons minced green onion
- ½ teaspoon lemon juice
- salt and ground black pepper to taste
- ⅓ cup mayonnaise
- 2 teaspoons lemon zest
- 1 pinch cayenne pepper
- 6 (2 ounce) sole fillets
- 1 pinch paprika, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
- Combine crab
- poblano pepper
- panko bread crumbs
- green onion
- lemon juice
- salt
- and black pepper together in a bowl.
- Stir mayonnaise
- lemon zest
- and cayenne pepper together in a bowl.
- Place sole fillets
- flat-side up
- on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
- Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
- Bake in the preheated oven until browned on top and fish flakes easily with a fork
- 15 to 20 minutes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 2