Crab and Artichoke Stuffed Sole
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT40M20 Minutes
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Yield:4 Servings
Ingredients
- 1 ½ pounds sole fillets
- 1 cup (about 2/3 pound) Our Own Crab Artichoke Dip
- ¼ cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons chopped chives
- 1 lemon, cut into wedges
- Salt
- 680.39g sole fillets
- 236.59ml (about 2/3 pound) Our Own Crab Artichoke Dip
- 59.15ml panko breadcrumbs
- 25.56g melted butter
- 25.56g chopped chives
- 1 lemon, cut into wedges
- Salt
Both our Petrale and Dover sole come from the Pacific Ocean off the coast of Oregon. Petrale is a larger sole with thicker fillets, richer flavor that hold together better while cooking. Dover is smaller, milder, with more fragile fillets. Adding our crab artichoke dip to this recipe brings richness and elegance while remaining fairly simple to prepare.
Preparation
STEP 1
Preheat oven to 375°F.
STEP 2
Butter a shallow baking dish. Gently stir together crab artichoke dip and breadcrumbs in a small bowl.
STEP 3
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.
STEP 4
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.
STEP 5
Serve topped with fresh chives and a generous squeeze of fresh lemon juice.