Ingredients
1½ lb sole fillets
8 oz crabmeat, fresh or canned
2 tbsp breadcrumbs, homemade or store bought
1½ tbsp green onions, minced
½ tsp smoked paprika
1 tsp lemon juice
½ tbsp chili powder
salt and ground black pepper, to season and taste
cooking spray
⅔ cup mayonnaise
lemon zest, (from 1 lemon)
salt, to taste
ground cayenne pepper, to taste
potatoes, of your choice
vegetables, of your choice
lemon wedges
Preparation
Preheat your oven to 400 degrees F and grease a baking casserole with cooking spray.
In a bowl, combine crabmeat, breadcrumbs, onions, 1 teaspoon of paprika, lemon juice, and chili powder. Adjust seasoning to taste. Set aside.
Combine your ingredients for the sauce then adjust seasoning to taste. Set aside.
Lay the filets out with the flatter side up, skinnier end facing you. Season with salt and pepper.
Spread roughly 1½ ounces of stuffing mix out on the whole length of the filets leaving ½-inch from the edge.
Roll loosely from the skinner end to the wider end.
Place your rolled sole fillets into the baking casserole. Brush with the sauce, then transfer your remaining sauce to a piping bag, and pipe roughly 1 tablespoon of sauce on top.
Roast for roughly 15 to 20 minutes, or until browned and cooked through. Should your sole show cracks after roasting, pipe more of your sauce into those cracks and broil briefly.
Serve with potatoes and vegetables of your choice, including lemon wedges.
