Crabmeat Stuffed Grey Sole

Course Main Dish
Cuisine Seafood


  • 8 oz maine crabmeat
  • 3 tbsp mayo
  • 1/2 cup yellow bell pepper finely diced
  • 2 tbsp flatleaf parsley chopped
  • 8 4 oz grey sole fillets
  • 2 Garlic Cloves
  • 4 tsp olive oil
  • 1/2 cup fresh bread crumbs preferably from a baguette
  • 2 tsp lemon zest finely grated


  • Prepare stuffing and fish: Preheat oven to 450°F.
  • Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.
  • Lay sole fillets flat with darker side up and season with salt and pepper. Put a good amount of crab mixture onto each fillet, leaving about an inch of fillet on each end.
  • Starting at one side, roll the fillet up with the crab mixture inside. The finished product should look like a cinnamon roll. Place each roll into an empty space in a greased muffin tin, upright. Bake in oven until just cooked through, about 20 minutes.
  • Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes. Remove from heat, then stir in zest and season with salt and pepper.
  • Transfer sole to plates and pour pan juices through a fine sieve into a small bowl. Spoon some of juices over fish and sprinkle with bread crumbs.
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