Chef John's Crab-Stuffed Sole
Description
Chef John's stuffed sole recipe jazzes up mild sole fillets with a delicious stuffing made from sweet Dungeness crab and zesty poblano pepper.
Ingredients
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cooking spray
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4 ounces fresh Dungeness crabmeat
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1 tablespoon finely diced poblano pepper
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1 tablespoon panko bread crumbs
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2 teaspoons minced green onion
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1/2 teaspoon lemon juice
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salt and ground black pepper to taste
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1/3 cup mayonnaise
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2 teaspoons lemon zest
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1 pinch cayenne pepper
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6 (2 ounce) sole fillets
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salt to taste
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1/8 teaspoon paprika, or to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish with cooking spray.
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.
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.
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.
5
Bake in the preheated oven until fish flakes easily with a fork and topping is browned, 15 to 20 minutes.