Crab-Stuffed Sole Rolls in White Wine Lemon Butter

By Sprig Originals ✓ · cooked up in Sprig

Thin sole fillets rolled around a lump crab stuffing brightened with dill, lemon zest and a little feta, then baked in a shallow bath of white wine and lemon butter so the fish steams gently instead of drying out. The pan liquid reduces into a silky sauce you spoon right back over the rolls — a Greek-taverna take on a classic seafood entrée that looks far more difficult than it is.

Ingredients

• 8 oz lump crabmeat, picked over for shell
• 3 tbsp panko breadcrumbs
• 2 tbsp mayonnaise
• 1 large egg yolk
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 2 tbsp thinly sliced scallion
• 1 tsp finely grated lemon zest
• 1/2 tsp dried Greek oregano
• 1 tsp Dijon mustard
• 1/8 tsp cayenne pepper
• 1/4 tsp kosher salt

• 8 sole or flounder fillets (about 3 oz each, 1/4-inch thick)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

• 3/4 cup dry white wine (Assyrtiko, Sauvignon Blanc or Pinot Grigio)
• 1/4 cup clam juice or low-sodium chicken broth
• 5 tbsp cold unsalted butter, cut into cubes
• 2 garlic cloves, thinly sliced
• 2 tbsp fresh lemon juice, plus 1 lemon sliced into thin rounds
• 1 tbsp drained capers
• 1/4 tsp kosher salt

• 2 tbsp chopped fresh dill or flat-leaf parsley
• 1 lemon, cut into wedges

Instructions

1. Heat the oven to 375°F. Rub a 9x13-inch baking dish (or a large oval gratin dish) with the 1 tablespoon olive oil and set aside.
2. Make the stuffing: in a medium bowl whisk together the mayonnaise, egg yolk, Dijon, lemon zest, oregano, cayenne and 1/4 teaspoon salt until smooth. Add the panko, feta, dill and scallion and stir to combine. Add the crabmeat last and fold gently with a rubber spatula 4 or 5 times only — you want to keep the lumps intact. Refrigerate while you prep the fish.
3. Pat the sole fillets very dry with paper towels and lay them skinned-side up (the whiter, slightly duller side) on a cutting board. Season both sides lightly with the 1 teaspoon salt and the black pepper. If any fillet has a thick center seam, run a knife tip down it or press it flat with your palm so it rolls without cracking.
4. Divide the crab stuffing into 8 portions (a scant 1/4 cup each). Mound one portion across the wider end of each fillet, leaving a 1/2-inch border, then roll up snugly toward the tail end. Set each roll seam-side down in the oiled baking dish, spacing them about 1/2 inch apart so the sauce can circulate. No toothpicks needed if they're packed side by side; use one per roll if they want to unfurl.
5. Build the braising liquid: in a small saucepan over medium heat, melt 2 tablespoons of the butter, add the sliced garlic and cook 45 seconds until fragrant but not browned. Pour in the white wine and clam juice, add the capers and 1/4 teaspoon salt, bring to a simmer and cook 2 minutes to burn off the raw alcohol.
6. Pour the hot wine mixture around — not over — the sole rolls so the stuffing stays exposed. Tuck the lemon rounds between the rolls and dot the tops with 1 tablespoon of the remaining butter, cut into small bits.
7. Bake, uncovered, on the middle rack for 18 to 22 minutes, until the fish is opaque and the stuffing registers 145°F on an instant-read thermometer inserted into the center of a roll. The tops should be just beginning to color at the edges. If you want more color, run the dish under the broiler for 60 to 90 seconds, watching closely.
8. Using a fish spatula, transfer the rolls to a warm platter or plates and tent loosely with foil. Pour the pan liquid into a small skillet (leave the lemon slices behind) and boil hard over medium-high heat for 3 to 4 minutes, until reduced to about 1/2 cup and slightly syrupy.
9. Off the heat, whisk in the remaining 2 tablespoons cold butter one cube at a time until the sauce is glossy and lightly thickened, then whisk in the 2 tablespoons lemon juice. Taste and add salt only if needed — the capers and feta carry a lot of seasoning.
10. Spoon the sauce over and around the sole rolls, shower with the chopped dill and serve immediately with lemon wedges, plus roasted potatoes or rice pilaf to catch the sauce.

Chef's tips

Nutrition (per serving, estimated)

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