| Dungeness Crab Stuffed Petrale Sole |
| The Little Fish Company |
| This Week's Special |
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For crab stuffing and fish
• 8 oz Dungeness Crab meat (1 cup)
• 2 tablespoons mayonnaise
• ¼ cup finely diced yellow bell pepper
• 1 tablespoon chopped fresh flat-leaf parsley
• 4 medium sized fillets of Petrale Sole
For garlic bread crumbs
• 1 small garlic clove, minced
• 2 teaspoons extra-virgin olive oil
• ¼ cup fine fresh bread crumbs (preferably from a baguette)
• 1 teaspoon finely grated fresh lemon zest
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. Divide stuffing
among fillets, mounding on thicker half of each. Fold thinner half of fillet over stuffing,
tucking end under to form a packet.
Arrange stuffed fillets in a lightly oiled 9-inch pie plate. Cover with a round of parchment
paper, then cover pie plate tightly with foil. Bake in upper third of oven until just cooked
through, about 20 minutes.
Make breadcrumbs while sole is baking: Cook garlic in oil in a small skillet over
moderate heat, stirring, until fragrant, about 30 seconds. Stir in breadcrumbs 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 breadcrumbs.
• 8 oz Dungeness Crab meat (1 cup)
• 2 tablespoons mayonnaise
• ¼ cup finely diced yellow bell pepper
• 1 tablespoon chopped fresh flat-leaf parsley
• 4 medium sized fillets of Petrale Sole
For garlic bread crumbs
• 1 small garlic clove, minced
• 2 teaspoons extra-virgin olive oil
• ¼ cup fine fresh bread crumbs (preferably from a baguette)
• 1 teaspoon finely grated fresh lemon zest
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. Divide stuffing
among fillets, mounding on thicker half of each. Fold thinner half of fillet over stuffing,
tucking end under to form a packet.
Arrange stuffed fillets in a lightly oiled 9-inch pie plate. Cover with a round of parchment
paper, then cover pie plate tightly with foil. Bake in upper third of oven until just cooked
through, about 20 minutes.
Make breadcrumbs while sole is baking: Cook garlic in oil in a small skillet over
moderate heat, stirring, until fragrant, about 30 seconds. Stir in breadcrumbs 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 breadcrumbs.
