Type what you have

Ingredients

• ✓ sole fillet
• imitation crabmeat
• red bell pepper
• celery
• mozzarella cheese
• salad dressing
• onion
• parsley
• cayenne pepper
• salt
• black pepper
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with rack in top third of oven.
2. 2 Place crabmeat, bell pepper, celery, and mozzarella cheese in a mixing bowl; gently stir in creamy salad dressing, dried onion, parsley, and cayenne pepper. Season with salt and black pepper.
3. 3 Place 1 sole fillet on a flat work surface; place 1/4 crabmeat filling onto one end. Roll fillet over filling; secure with a toothpick. Repeat with remaining sole fillets and crabmeat filling. Place rolled fillets in a close-fitting baking dish, side by side; cover dish with aluminum foil
4. 4 Bake in the preheated oven for 15 minutes. Remove foil; sprinkle fillets evenly with bread crumbs. Continue baking until fillets flake easily with a fork and filling is hot, 10 to 15 minutes more.

By jpvanzut

Ingredients

• ✓ sole fillet
• cooking spray
• dungeness crabmeat
• poblano pepper
• panko bread crumb
• green onion
• lemon juice
• salt
• black pepper
• mayonnaise
• lemon zest
• cayenne pepper
• salt
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish with cooking spray.
2. 2 Mix crabmeat, poblano pepper, panko, green onion, lemon juice, salt, and black pepper together in a bowl until well combined. Stir mayonnaise, lemon zest, and cayenne pepper together in a second bowl.
3. 3 Place sole fillets onto a work surface with the flat sides facing up. Season with salt. Divide crab mixture between fillets. Roll fillets around filling and place into the prepared baking dish, seam-side down.
4. 4 Spread 1/2 of the mayonnaise mixture over the sides and tops of each fillet. Spoon remaining mayonnaise mixture into a piping bag, then pipe it in a zigzag over fillets. Sprinkle paprika over top.
5. 5 Bake in the preheated oven until fish flakes easily with a fork and topping is browned, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ sole fillet
• egg
• yellow mustard
• salt
• instant mashed potato flakes
• oil

Instructions

1. 1 In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
2. 2 Heat oil in a large heavy skillet over medium-high heat.
3. 3 Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
4. 4 Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

By Kimber

Ingredients

• ✓ sole fillet
• olive oil
• leek
• garlic
• white wine
• tomato
• chicken broth
• thyme
• dill weed

Instructions

1. 1 Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
2. 2 Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

By HamiltonGrills

Ingredients

• ✓ sole fillet
• bread crumb
• panko bread crumb
• parmesan cheese
• oregano
• salt
• butter
• butter
• whipping cream
• pinot grigio wine
• lemon juice
• white pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix both bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.
3. 3 Pour melted butter over both sides of sole fillets. Place fillets in bread crumb mixture and press to coat. Transfer to a baking dish.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 12 minutes. Turn on the broiler and broil until crumb topping is light golden brown, 1 to 2 minutes.
5. 5 While the fish is cooking, melt butter for sauce in a pan over medium heat. Add cream, Pinot Grigio, lemon juice, and pepper; stir until sauce is smooth and has thickened slightly.
6. 6 Serve sauce over sole.

By thedailygourmet

Ingredients

• ✓ sole fillet
• egg
• bread crumb
• all-purpose flour
• salt
• black pepper
• oil
• lemon
• tartar sauce

Instructions

1. 1 Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.
2. 2 Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.
3. 3 Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.
4. 4 Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat to 350 degrees F (175 degrees C). Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.
5. 5 Serve with lemon wedges and tartar sauce.

By futureamazingchef