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Chef John's Stuffed Sole with Crab and Poblano

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
2 servings
Dinner
Chef John's Stuffed Sole with Crab and Poblano
Ingredients
  • cooking spray
  • 4 ounces fresh Dungeness crabmeat
  • 1 tablespoon finely diced poblano pepper
  • 1 tablespoon panko bread crumbs
  • 2 teaspoons minced green onion
  • 1/2 teaspoon lemon juice
  • salt and ground black pepper to taste
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon zest
  • 1 pinch cayenne pepper
  • 6 (2 ounce) sole fillets
  • salt to taste
  • 1/8 teaspoon paprika, or to taste
Instructions
1
Firstly, set the oven to its highest temperature setting - 400 degrees Fahrenheit or 200 degrees Celsius.
2
Next, lightly coat a baking dish with cooking spray to prevent any food residue from sticking.
3
Then, combine crabmeat, the diced and roasted poblano pepper, panko breadcrumbs, chopped green onion, freshly squeezed lemon juice, salt, and black pepper in a bowl. Mix everything together until you have a well-blended mixture.
4
In a separate bowl, whisk together mayonnaise, lemon zest, and cayenne pepper until smooth.
5
Place the sole fillets on a clean work surface with their flat sides facing upwards. Sprinkle a pinch of salt over them.
6
Now, divide the crab mixture evenly among the fillets. Roll each fillet around its filling to create a compact package.
7
Place these rolled fillets seam-side down into the prepared baking dish.
8
Spread half of the mayonnaise mixture evenly over the sides and tops of each fillet. Transfer the remaining mayonnaise mixture to a piping bag.
9
Pipe the mayonnaise mixture in a zigzag pattern over the fillets. Finally, sprinkle some paprika powder over the top of each fillet.
10
Finally, bake these delicate fish fillets in the preheated oven until they flake easily with a fork and the topping is nicely browned, taking around 15 to 20 minutes.