Chef John's Crab-Stuffed Sole

Chef John's stuffed sole recipe jazzes up mild sole fillets with a delicious stuffing made from sweet Dungeness crab and zesty poblano pepper.

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

Ingredients

• 2 teaspoons lemon zest
• salt to taste
• salt and ground black pepper to taste
• 1 pinch cayenne pepper
• cooking spray
• 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
• 0.5 teaspoon lemon juice
• 0.33333334326744 cup mayonnaise
• 0.125 teaspoon paprika, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish with cooking spray.

Step 2

Mix crabmeat, poblano pepper, panko, green onion, lemon juice, salt, and black pepper together in a bowl until well combined. Stir mayonnaise, lemon zest, and cayenne pepper together in a second bowl.

Step 3

Place sole fillets onto a work surface with the flat sides facing up. Season with salt. Divide crab mixture between fillets. Roll fillets around filling and place into the prepared baking dish, seam-side down.

Step 4

Spread 1/2 of the mayonnaise mixture over the sides and tops of each fillet. Spoon remaining mayonnaise mixture into a piping bag, then pipe it in a zigzag over fillets. Sprinkle paprika over top.

Step 5

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