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Filet of Sole Rolls

Ingredients for 2 portions:wrks4me_terry_tested-11

  • 6 sole filets (12 ounces)
  • salt to taste

For the filling:

  • 4 oz crabmeat (or use your favourite seafood, I use scallops)
  • 2 tsp minced green onion (or chives or onion)
  • 1 tbsp finely diced poblano pepper (or green or red pepper)
  • salt and pepper to taste
  • 1/2 tsp lemon juice (or lime)
  • 1 tbsp panko breadcrumbs (or regular breadcrumbs)

For the sauce:

  • 1/3 cup mayonnaise
  • 2 tsp finely grated lemon zest (or lime zest)
  • A dash of cayenne or (paprika) to taste


For filling:

  1. Mince the crabmeat or seafood choice and add green onion or chives or onion and minced peppers of your choice
  2. Add salt and pepper along with lemon or lime juice and breadcrumbs

For sauce:

  1. Mix the mayonnaise, zest together and put aside
  2. Take the sole filets and fine the smooth side and the rounded side
  3. Lay the filet rounded side down and smooth on a thin layer of filling dividing amongst the 6 pieces
  4. Take the filet and roll up and over the filling from the short end to the fat end
  5. Place seam side down onto a lightly oiled baking dish or tray
  6. Next divide up the sauce and put 1/2 into a small clear sandwitch bag
  7. With the remainder of the sauce, coast each filet on the top and the sides
  8. With the sandwitch bag work the sauce into a corner of the bag and snip off a small piece of the corner with scissors
  9. Squeeze some of the sauce over top of the coated filets making an “S” shapes all over the fish like a wave
  10. Sprinkle over top extra cayenne pepper or paprika as garnish
  11. Bake in a preheated oven to 400 degrees F. Bake for 15-20 minuted or until fully cooked at 400 degrees F

Adapted from original recipe