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Prep Time: 15 minutes, Cook Time: 30 minutes, Serves 6
6 (6 oz.) sole fillets 3 Tbsp. Henry's Extra Virgin Olive Oil 3 Tbsp. Henry's Organic Butter 2 cloves garlic, minced 1 shallot, minced 1 c. crabmeat 1 c. breadcrumbs sea salt and pepper to taste pinch red pepper flakes 1 tsp. basil 1 tsp. tarragon 1 tsp. thyme 3 Tbsp. pine nuts, toasted and crushed zest and juice of a lemon 6-12 toothpicks 2 Tbsp. Henry's Organic butter, softened 1 tsp. paprika 1 organic lemon, sliced into 6 wheels Preheat oven to 350°F. Heat olive oil and butter in a sauté pan over medium heat. Add garlic and shallots. Cook for 1 minute. Add crab and cook until heated through. Remove from heat. Stir in breadcrumbs, salt, pepper, red pepper, basil, tarragon, thyme, pine nuts and lemon juice and zest. Slice sole fillets through the middle, leaving one side of the fish intact. Stuff fish with the crab mixture. Secure with toothpicks. Place in a glass baking dish. Dot with butter and sprinkle with paprika. Bake for 20 minutes. Garnish with lemon wheels. |
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