Crab Stuffed Sole

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Elegant enough for company - so good and easy you'll want to make it all the time.

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Steps

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Prepare stuffing and fish:.

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Preheat oven to 450f.

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Mix crab , mayonnaise , bell pepper , and parsley and season with salt and pepper.

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Lay sole fillets flat with darker side up and season with salt and pepper.

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Divide stuffing among fillets , mounding on thicker half of each.

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Fold thinner half of fillet over stuffing , tucking end under to form a packet.

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Arrange stuffed fillets in a lightly oiled 9-inch pie plate.

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Cover with a round of parchment paper , then cover pie plate tightly with foil.

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Bake in upper third of oven until just cooked through , about 20 minutes.

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Make bread crumbs while sole is baking: cook garlic in oil in a small skillet over moderate heat , stirring , until fragrant , about 30 seconds.

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Stir in bread crumbs and cook , stirring , until golden brown , 4 to 5 minutes.

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Remove from heat , then stir in zest and season with salt and pepper.

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Transfer sole to plates and sprinkle with bread crumbs.

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Ingredients

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jumbo lump crab meat, reduced-fat mayonnaise, yellow bell pepper, fresh flat-leaf parsley, sole fillets, garlic, extra virgin olive oil, fresh breadcrumb, fresh lemon zest