This week's featured recipe and tips by:

Tony Marcacci

Culinary Coordinator at Ballard Market

Tony has always had a passion for food and loves cooking for people. He decided to put his love of food to work after years as a graphic designer and graduated from Le Cordon Bleu with a focus on pastry and desserts.

He worked as the pastry chef at a variety of Seattle restaurants before coming to Central Market Shoreline and becoming one of the Culinary demo clerks in 2014.  He fine-tuned his savory skills at Shoreline and then took over the position of Culinary Coordinator in Ballard in 2017.

His favorite things to cook are Middle Eastern and Asian cuisine. He loves making anything with a lot of acid and spice and, of course, desserts!

Try a flavorful pre-seasoned rice from our Bulk Foods, crisp-tender broccoli or cauliflower and a nice glass of Chardonnay.

Still too warm to turn on the oven? Wrap the stuffed fish in aluminum foil and (gently) toss it on the grill instead!

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Crab- and Artichoke-Stuffed Sole


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  • 1 1/4 to 1 1/2 pounds sole fillets
  • 1 cup (about 2/3 pound) Crab Artichoke Dip (you can find this in our Seafood markets)
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 2-3 tablespoons chopped chives
  • 1 lemon, cut into wedges
  • Salt


Preheat oven to 375°F.
Butter a shallow baking dish. Gently stir together crab artichoke dip and breadcrumbs. Lay fillets out, darker side up and season lightly with salt.
Divide filling between fillets and spread the length of the fillet. Gently roll fillets starting at the narrowest end (not too tight) and place in prepared baking dish, seam side down.  Brush with melted butter and season lightly with salt. Bake until just cooked through. Small fillets such as Dover sole will be done in about 12-15 minutes. Larger fillets such as petrale sole will take up to 20 minutes.
Serve topped with fresh chives and a generous squeeze of fresh lemon juice. 

Recipe from Ballard Market - Culinary Resource Center
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