An elegant-looking dish that’s simple to prepare. Tender sole, filled with seasoned crabmeat, will make anyone a seafood lover. Garnish with fresh lemon and a sprig of parsley, then serve with a garden salad and crisp, white wine.
4 tablespoons butter
2 tablespoons lemon juice
1 cup seasoned breadcrumbs
4 sole filets (grey or lemon sole)
4 ounces fresh lump crabmeat
2 tablespoons fresh parsley, chopped
½ cup white wine
Preheat oven to 350°. Lightly spray baking dish with cooking spray.
Melt butter in a small saucepan over medium heat. Pour into breading pan, pie plate, or other type of dish which can be used to dip sole. Let cool slightly and add lemon juice. Pour breadcrumbs into a second breading pan or dish.
Lay sole filets on flat work surface. In small bowl, mix together crab, parsley, 2 tablespoons of the melted butter-lemon mixture, and 1 tablespoon of the seasoned breadcrumbs. Spoon an equal amount of crab mixture onto each filet.
Roll up each filet, gently pressing stuffing to keep inside filet. One at a time, secure each rolled filet with a toothpick. Dip each rolled filet in lemon-butter mixture, turning to coat fully, then dip and fully coat with seasoned breadcrumbs. Place in casserole dish and pour white wine into bottom of dish (do not pour over fish).
Bake for 25 to 30 minutes, until fish is just cooked through and flakes away lightly with fork.
Makes 2 servings.