~CRAB-MEAT-STUFFED SOLE~
Source of Recipe
SweetPeach (Bee)
List of Ingredients
For crab stuffing and fish
4 oz jumbo lump crab meat (1 cup)
1 1/2 tablespoons reduced-fat (not low-fat) mayonnaise
1/4 cup finely diced yellow bell pepper
1 tablespoon chopped fresh flat-leaf parsley
4 (4-oz) gray sole fillets
For garlic bread crumbs
1 small garlic clove, minced
2 teaspoons extra-virgin olive oil
1/4 cup fine fresh bread crumbs (preferably from a baguette)
1 teaspoon finely grated fresh lemon zest
Recipe
Prepare stuffing and fish:
Preheat oven to 450°F.
Mix crab, mayonnaise, bell pepper, and parsley and season with salt
and pepper.
Lay sole fillets flat with darker side up and season with salt and
pepper. Divide stuffing among fillets, mounding on thicker half of
each. Fold thinner half of fillet over stuffing, tucking end under to
form a packet.
Arrange stuffed fillets in a lightly oiled 9-inch pie plate. Cover
with a round of parchment paper, then cover pie plate tightly with
foil.
Bake in upper third of oven until just cooked through, about 20
minutes.
Make bread crumbs while sole is baking: Cook garlic in oil in a small
skillet over moderate heat, stirring, until fragrant, about 30
seconds. Stir in bread crumbs and cook, stirring, until golden brown,
4 to 5 minutes. Remove from heat, then stir in zest and season with
salt and pepper.
Transfer sole to plates and pour pan juices through a fine sieve into
a small bowl. Spoon some of juices over fish and sprinkle with bread
crumbs.
Makes 4 servings.
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