(Serves 6)
6, (2 to 2½ oz each) sole fillets
¼ yellow onion, finely chopped
1/3 poblano pepper, finely chopped
2 cloves of garlic, minced
1½ tblsp olive oil
¾ lb crab meat
1 tsp dijon mustard
½ cup Italian breadcrumbs
1 egg, beaten
1 tblsp Parmigiana Reggiano cheese, grated
2 tsp fresh lemon juice
1 stick unsalted butter melted
Pre-heat the oven to 375°F.
Heat up a saute pan on medium low heat with 1 tblsp oil. Once the oil is hot, add the chopped onions, pepper and garlic, and a pinch of salt. Stir to coat with the oil and let soften for 2 minutes or so.
Set the sauted vegetables on a plate spread out to cool. in a separate bowl add the crab meat, mustard, breadcrumbs, egg, cheese, melted butter and lemon juice. Mix together all the ingredients until they are mixed well. Don't forget to add in the cooled down onions, garlic and peppers.
Grease a baking sheet or a baking dish with butter or olive oil. Give the fish a little salt and pepper or some cajun spice. Now depending on how you want to "stuff the sole" there are a few ways to do it.
The first way is mound an egg shape size of stuffing on the dish or sheet and place the sole on top of it, smoothing down the sides of the fish over the edges of your stuffing mound.
The second way lay the sole with the flat side up, place a handful of the stuffing in the center and wrap the fish around the stuffing, then place the either on their side with a toothpick holding the edge together or on the seam side down.
The third way is the opposite of the first way, place the fish flat side down, mound an egg shaped handful of the stuffing on the center of the fish and spread out along the whole fish length.
Bake center of the oven for 25-30 minutes. Serve with rice pilaf or some mashed potatoes.