Rating: 5 stars
91 Ratings
  • 5 star values: 76
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.

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  • 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.

Nutrition Facts

474 calories; protein 41.3g; carbohydrates 4.6g; fat 32g; cholesterol 127.1mg; sodium 831.4mg. Full Nutrition
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