Chef John'S Crab-Stuffed Sole - cooking recipe

Ingredients

4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
1/2 teaspoon lemon juice
salt and ground black pepper to taste
1/3 cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

Preparation

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.