Fish is something I love, but when it comes to cooking it, it can be a challenge. Overcooking leaves it dry and tough, and undercooking will result in a soggy and unappetizing mush.
While it may seem that way, I’m really not trying to discourage you from trying to cook fish, but there are some very simple things you can do to make it delicious, easy, and perfect every time.
My spinach- and crab-stuffed sole is not only light and flavorful, it is very simple to make. It looks inviting on the plate and because it is very low in calories, it is a healthy and perfect summer meal.
Sole is a great fish because it is mild in taste and has a flexible texture that makes it perfect to wrap around whatever stuffing you desire.
To give it even more flavor and texture, I sprinkle the finished dish with a breadcrumb and olive oil topping. You’ll feel as though you’re at a popular oceanside restaurant!
- 4 large sole fillets
- 6-ounce can crab meat, drained
- 1 cup fresh spinach leaves, chopped
- 1-2 tablespoons mayo or Miracle Whip
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup Italian bread crumbs
Lightly grease or spray a large pie plate. Lay out sole fillets. Mix together crab, spinach and mayo. Divide mixture and place on each of the fillets. Roll up and place seam side down in pie plate. Brush lightly with lemon juice. Place a sheet of wax paper over the top of the pie plate and then place a sheet of foil over the wax paper and seal tightly.
Bake at 450 degrees for 20 minutes.
While fish is baking, heat the olive oil in a small fry pan. Add bread crumbs and stir until coated and browned.
Remove fish from pie plate and place on serving dish. Sprinkle with bread-crumb mixture and serve.