Baked Rolled Sole Food

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

BAKED SOLE FILLET, THE MEDITERRANEAN WAY

Steps:

• In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
• In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
• Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
• Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
• Remove the fish fillets from the oven and garnish with the chopped fresh dill.
• Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.

ROLLED FILLETS OF SOLE

Steps:

• Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
• Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
• Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.

BAKED ROLLED SOLE

Steps:

• Preheat the oven to 400. In a small bowl, combine the bread crumbs, Parmesan, parsley, oregano, lemon zest, salt and pepper.
• Place the fish, smooth side up, on a work surface. Sprinkle the mixture over the fish and roll up from one short end. Place the rolls seam-side down in a 9 inch square glass baking dish. Drizzle the lemon juice over the fish.
• Bake uncovered for 10 minutes or until the fish is just cooked through and the filling is hot.

BAKED STUFFED LEMON SOLE

Steps:

• In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
• Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
• Preheat the oven to 400 degrees F.
• Brush a large glass baking dish generously with melted butter.
• Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
• Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

SOLE ROLLS (POACHED IN MILK)

Steps:

• Platter:.
• Line a serving platter with the fresh baby spinach leaves; arrange slices of tomato around edge of spinach; sprinkle salt and pepper and chopped green onion around tomato slices. Set aside.
• Filling:.
• Heat oil in a medium frypan, saute onion until soft, about 5 minutes. Add tomato, spinach, capers and ricotta cheese, cook, stirring 1 minute or until heated through. Remove from heat, season with salt and pepper, set aside to cool. Do not rinse the frypan, it will be used to poach the roll.
• The Sole:.
• Squeeze lemon over fillet and sprinkle with the dill. Spread the filling evenly over the fillet. Starting at the tail end, (shortest end), roll fillet up like a jelly roll. If necessary use toothpicks to hold.
• Add the milk to the frypan, bring to simmer and deglaze. Carefully add the filled sole roll to the milk, seam side down, spoon milk over the roll; cover and simmer/poach for about 10 minutes, or until fish flakes and is cooked through. Sprinkle with parmesan shreds and carefully remove to the centre of the arranged platter; cut the roll evenly in two; drizzle a little of the reduced milk over platter arrangement and fish; sprinkle with green onion; serve immediately.

ROLLED FILLET OF SOLE

Steps:

• Wipe each filet and sprinkle with salt and pepper.
• Sprinkle cheese and onion on each filet. Roll jelly-roll style and secure with a toothpick.
• Dip each rolled filet in egg and water wash. Coat with bread crumbs.
• Place in a well-buttered dish. Pour melted butter over top and bake at 400 degrees for 25-30 minutes.
• Place under broiler until bread crumbs brown, 1-2 minutes.
• Serve garnished with parsley and lemon wedges.

STUFFED SOLE

Steps:

• In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. , Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. , Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.