Crab Stuffed Sole

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• For crab stuffing and fish

• 4  ounces jumbo lump crab meat
• 1 1⁄2 tablespoons  reduced-fat mayonnaise (not low-fat)
• 1⁄4 cup  finely diced yellow bell pepper
• 1  tablespoon  chopped fresh flat-leaf parsley
• 4 (4 ounce)  gray sole fillets

• For garlic bread crumbs

• 1  clove garlic, minced
• 2  teaspoons extra virgin olive oil
• 1⁄4 cup  fine  fresh breadcrumb (preferably from a baguette)
• 1  teaspoon  finely grated fresh lemon zest

Directions

1. Prepare stuffing and fish:
2. Preheat oven to 450°F.
3. Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.
4. Lay sole fillets flat with darker side up and season with salt and pepper.
5. Divide stuffing among fillets, mounding on thicker half of each.
6. Fold thinner half of fillet over stuffing, tucking end under to form a packet.
7. Arrange stuffed fillets in a lightly oiled 9-inch pie plate.
8. Cover with a round of parchment paper, then cover pie plate tightly with foil.
9. Bake in upper third of oven until just cooked through, about 20 minutes.
10. Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds.
11. Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes.
12. Remove from heat, then stir in zest and season with salt and pepper.
13. Transfer sole to plates and sprinkle with bread crumbs.