Chef John's Crab-Stuffed Sole

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 474 Calories

Ingredients

• 2 teaspoons lemon zest
• ½ teaspoon lemon juice
• salt and ground black pepper to taste
• 1 pinch cayenne pepper
• ⅓ cup mayonnaise
• 1 pinch paprika, or to taste
• 4 ounces fresh Dungeness crabmeat
• 1 tablespoon finely diced poblano pepper
• 1 tablespoon panko bread crumbs
• 2 teaspoons minced green onion
• 6 (2 ounce) sole fillets

Recipe Instructions

Step 1

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

Step 2

Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.

Step 3

Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.