With Mother's Day & Father's Day right around the corner, I was inspired to create something 5 Star worthy and I think I did just that! This creamy fillet of sole is stuffed with a light saute of crab, mushrooms and onions; topped with a crunchy Panko crumb crust. You may choose to stuff with lobster, shrimp or perhaps combine all three. Whichever you choose, it's sure to be a delight! Enjoy this fabulous 5 Star meal at home!
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"A seafood medley topped with garlic Panko breadcrumbs!"
(photo shows rolled version)
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"A seafood medley topped with garlic Panko breadcrumbs!"
(photo shows stuffed version)
INGREDIENTS:
4
Fish Fillets (Sole or another mild white fish)
1
teaspoon paprika
3
Tbs. olive oil
1/4
cup onions, chopped
1/4
cup celery, chopped
1/2
cup mushrooms, chopped
1
1/3 cups crab, shrimp, lobster or a combination (you may also use the imitation
if you prefer)
3
Tbs. fresh parsley, chopped
1/4
teaspoon cayenne pepper
1
teaspoon sea salt
1/2
cup Panko breadcrumbs (skip this step for gluten free)
2
garlic cloves, crushed and chopped
3
teaspoons fresh basil, chopped
PREPARATION:
Preheat
oven to 350 degrees F.
1. In a skillet over medium heat; sauté
onions, celery, mushrooms and crab (or whichever seafood you choose) in 2 Tbs.
olive oil until onions soften.
Approximately 5-7 minutes.
2. Remove from heat, sprinkle with parsley,
cayenne and sea salt. Stir to mix
well. Set aside to cool.
3. In a skillet over medium heat; sauté
garlic, Panko breadcrumbs and basil for 2 minutes. Remove from heat and set aside to cool.
4. Place fish fillets on a cutting board and
sprinkle with paprika.
5. If you are using thin fillets than you
will stuff and roll; if you are using thick fillets you will slice a pocket in
the top and stuff.
Roll
Method
Compress
1/4 of the stuffing mixture into a cigar shaped ball and place it in the middle
of the filet.
Fold
both sides up and use a toothpick to secure.
Place seam side down in a baking dish sprayed with non-stick cooking
spray.
Note: The ends do not need to overlap, just
meet. Once the fish is baked it will
hold its shape and not unroll.
Stuffed
Method
Using
a sharp paring knife, slice a pocket into the filet leaving 1/4” from each end
of the slice. Do not worry about going
too deep, once baked the fish and stuffing will stay together.
Compress
1/4 of the stuffing mixture into a cigar shaped ball and place it in the pocket
of the filet.
6. Sprinkle the breadcrumb mixture over each
filet; you may use your fingers to press some of the mixture onto the sides of
the filet.
7. Bake covered for 15 minutes; remove cover
and bake for 3-5 minutes longer. Fish
should be opaque and breadcrumbs will begin to brown.
8. Serve and enjoy!
