Crab Stuffed Sole Fish

I’m such a big fan of sole fish! For those who are “non-fish lover’s”, this is definitely the fish for you. It’s not super oily or fishy tasting. It’s a delicate and subtle white fish that you can do a lot with. I find that I pairs very well with fresh ingredients such as a fresh lemon butter sauce or even a tomato basil sauce. When I’m in the mood to eat light and fresh, I always turn to sole fish! I decided to take this simple fish up a notch by stuffing it with a crab stuffing and topping it off with a fresh lemon butter sauce and breadcrumbs. I served it with delicious mashed potatoes and sautéed spinach. It was simple, delicious and so flavorful. This is a dish you’d find on a restaurant menu. OH – and not to mention, it’s even pretty to look at! Definitely a must try recipe! Enjoy!

Ingredients:

For the fish:

• 8 medium sized sole fish fillets
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of paprika
• 3/4 teaspoon of kosher salt
• 1 teaspoon of fresh minced parsley

For the crab stuffing:

• 16oz (2 cups) of lump crab meat
• 1 large egg
• 1 teaspoon of fresh minced basil
• 2 teaspoons of fresh minced parsley
• 3 tablespoons of mayonnaise
• 1 tablespoon of dijon mustard
• 1/4 teaspoon of old bay seasoning
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of crushed red pepper flakes
• 1 1/2 tablespoons of fresh lemon juice
• 1/4 cup of finely minced red bed pepper
• 1/4 cup of Italian bread crumbs

For the lemon butter sauce:

• 6 tablespoons of salted butter
• 3 tablespoons of fresh lemon juice
• 1 teaspoon of fresh minced garlic
• 1/4 teaspoon of kosher salt
• 1/2 teaspoon of fresh minced parsley
• 3 tablespoons of half & half cream
• 1/4 teaspoon of paprika
• 1 tablespoon of dry white wine (I used Pino Grigio)
• 1/2 teaspoon of corn starch
• 1/8 cup of panko bread crumbs (to sprinkle over the top of the fish)

Directions:

Set oven to 375°F.

For the fish:

1. Pat each fish fillet dry with a paper towel.
2. Mix black pepper, paprika, salt and parsley together in a bowl. Lightly sprinkle evenly over the top and bottom of each fish fillet. (You may have some mixture left, do not over season each fillet.)
3. Be sure that the darker side of the fish is facing up.

For the crab stuffing:

1. Spray a baking/ casserole dish with nonstick cooking spray.
2. Mix all ingredients for crab mixture together in a mixing bowl.
3. Evenly distribute crab stuffing on top of each piece of fish. Place crab stuffing on the wider end of the fish fillet.
4. Starting on the wide side of the fish where the crab stuffing is, tightly roll the fillets.
5. Place each fish roll seam side down into baking dish.

For the lemon butter sauce:

1. Set a small saucepan on the stove over medium heat.
2. Add in butter and melt.
3. Once butter is melted, add in fresh minced garlic and parsley. Sauté until golden brown. Next, add in the white wine. Stir.
4. Next, add in the white wine and stir.
5. Add in lemon juice, salt paprika, and half & half. Turn heat down to medium/low.
6. Let sauce come up to a light simmer.
7. Once sauce is simmering, whisk in corn starch. (This will help to thicken the sauce.)
8. Evenly pour the sauce directly over fish rolls in the baking dish.
9. Sprinkle panko bread crumbs evenly over the top of the  fish.
10. Bake in the oven for about 30-35 minutes or until the internal temperature is 155°F.
11. If the top of the fish/breadcrumbs is not browned to your liking, turn on the broiler and broil for about 3-4 minutes or until top is browned. (BE SURE TO WATCH AS YOU ARE BROILING – IT CAN BURN EASILY SO PAY CLOSE ATTENTION!!)
12. Once fish is done cooking, let it rest for about 5 minutes.
13. Serve & Enjoy!