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:
- Pat each fish fillet dry with a paper towel.
- 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.)
- Be sure that the darker side of the fish is facing up.
For the crab stuffing:
- Spray a baking/ casserole dish with nonstick cooking spray.
- Mix all ingredients for crab mixture together in a mixing bowl.
- Evenly distribute crab stuffing on top of each piece of fish. Place crab stuffing on the wider end of the fish fillet.
- Starting on the wide side of the fish where the crab stuffing is, tightly roll the fillets.
- Place each fish roll seam side down into baking dish.
For the lemon butter sauce:
- Set a small saucepan on the stove over medium heat.
- Add in butter and melt.
- Once butter is melted, add in fresh minced garlic and parsley. Sauté until golden brown. Next, add in the white wine. Stir.
- Next, add in the white wine and stir.
- Add in lemon juice, salt paprika, and half & half. Turn heat down to medium/low.
- Let sauce come up to a light simmer.
- Once sauce is simmering, whisk in corn starch. (This will help to thicken the sauce.)
- Evenly pour the sauce directly over fish rolls in the baking dish.
- Sprinkle panko bread crumbs evenly over the top of the fish.
- Bake in the oven for about 30-35 minutes or until the internal temperature is 155°F.
- 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!!)
- Once fish is done cooking, let it rest for about 5 minutes.
- Serve & Enjoy!
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