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12 dover sole fillet
1 pound cooked shrimp -- salad size
1 can lump crab meat
3 tablespoons butter
1/2 cup green onion -- chopped
1 clove garlic -- or more to taste
1/2 cup parmesan cheese
1 dash black pepper -- to taste
1 dash salt
How To Prepare:
Heat oven to 375 degrees.
Lay the sole in a baking dish and sprinkle with salt --
let sit while preparing the filling.
In a skillet, melt butter and saute onions & garlic until soft.
Add shrimp and crab meat and heat through. Add black pepper to
taste. While that is heating, drain any liquid off the fish
Add parmesan cheese to the shrimp/crab mixture and stir until melted.
Then drop tablespoon-size portions of the shrimp mixture onto the
fish fillets and roll up (you can secure with a toothpick, but
I just arrange it so that the "seam" is at the bottom.)
Arrange the fillets in the baking dish as far apart from one
another as possible. If there is any shrimp mixture left after
filling all the fillets, spread it over the top of the fish
rolls. Then, if you wish, sprinkle a little more parmesan
over the top. (I also added a little paprika for color.)
Bake uncovered for 35-40 minutes or until fish is flaky.
My husband's favorite so far!
Carbs per serving - include all nutritional information if known: