CRAB STUFFED FILET OF SOLE RECIPES

Steps:

• 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.

Steps:

• In a bowl, combine bread crumbs, sautéed onions, butter, parsley, and crabmeat.
• Season with salt, pepper and paprika to taste.
• Melt butter in pan.
• Whisk in flour.
• Cook on low heat for 2-3 minutes.
• Slowly stir in half & half, salt, and pepper.
• Cook until thick.
• Stir in Swiss cheese.
• Add white wine or sherry and Tarragon.
• Lay the filets out with the white side down.
• Use ¾ of the stuffing mix to spread out on the whole length of the filets leaving ½ inch from the edge.
• Roll up and place in baking pan drizzled with a little olive oil. (use toothpicks to hold in place if necessary).
• Pour sauce over fish.
• Sprinkle with remaining stuffing.
• Bake, uncovered, at 350 degrees F for 45 minutes.