Crab and Vegetable Stuffed Sole Fish Filet Roll Ups

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Impress your guests when you serve Crab and Vegetable Stuffed Sole Fish Filet Roll Ups, and the recipe is easier than you think!

In addition to all the normal holidays, December is also when I celebrate my anniversary. It has become our tradition that my husband and I celebrate our anniversary with a seafood dinner prepared at home. But this Crab and Vegetable Stuffed Sole dish would be great for holiday gatherings, or anytime you want to impress your guests. If you’ve never prepared a seafood dish before this recipe is a great place to start. It looks impressive but is simpler than you would think! Wild-caught Alaska crab and whitefish varieties are a delicious way to put a creative new culinary twist on any menu.

Every year we like to try at least one new dish as part of our meal. So I’ve been working on this Crab and Vegetable Stuffed Sole fish roll up. The fresh veggies are perfect with the Alaska crab and sole. Alaska sole is a flatfish so it’s perfect for rolling and its mild taste makes it easy to use in a wide range of recipes.

I asked the fishmonger at my grocery store to help me find the sole fish and he was incredibly helpful. Seafood from Alaska is wild-caught and never farmed. I also picked up some fresh asparagus, garlic, and a bag of julienned vegetables that included carrots, broccoli, and cabbage. I also got some pesto and breadcrumbs to finish out the ingredients I needed for my meal.

The asparagus got trimmed and then chopped. I sautéed it with the chopped garlic and some olive oil for about 2-3 minutes.

I let the asparagus cool slightly and then put it in a bowl along with 1 cup of my julienned vegetables and 8 oz of crab meat.

Stirred all together my stuffing mixture was ready to go in my sole fish.

I spread the pesto on the fish and heaped my stuffing mixture into the center of the fish.

I folded the ends of the fish up and then used a toothpick to secure it all together.

Then the fish got placed seam side down in my prepared baking pan. The top of the fish got more pesto and then the breadcrumbs.

The hardest part was waiting for the fish to finish baking! Served on a plate, I also added more julienned vegetables as garnish.

Visit Alaska Seafood Website for hundreds of Alaska seafood recipes, cooking techniques and tips, and to learn why it is important to #AskForAlaska at the seafood counter and in restaurants.

Crab and Vegetable Stuffed Sole Recipe

Ingredients

• 1/4 lb asparagus, trimmed and chopped
• 2 cloves garlic
• 1 cup julienned vegetables (I used a broccoli slaw mix that contained carrots, broccoli, and cabbage)
• 8 oz crab meat
• pesto
• olive oil
• 1/8 cup lemon juice
• breadcrumbs

Directions

• Preheat the oven to 350 degrees.
• Heat some oil in a saucepan and sauté the garlic.
• Add the asparagus and cook for 2-3 minutes.
• Remove asparagus from heat and let cool.
• Pour 1/8 cup of lemon juice and 2 Tbsp olive oil in the bottom of your baking dish.
• Combine asparagus, julienned vegetables, and crab in a mixing bowl.
• Generously brush the inside of each sole filet with the pesto.
• Place 1/4 of the stuffing mixture in the center of the filet (or as much as will fit when the filet is secured closed)
• Use a toothpick to secure the ends of the sole
• Place fish seam side down in the baking dish.
• When all the fish filets have been rolled brush more pesto on to the top of each fish.
• Top generously with breadcrumbs.
• Cover pan with foil and bake for 45 minutes.
• Use a wide spatula and carefully lift up the fish when it is finished baking.
• Remove the toothpicks before serving.