Crab-Stuffed Sole (Orange Roughy)

This was a surprisingly good recipe. I had my doubts, but we both really liked it. I didn’t like how the recipe called for everything to be cooked in the microwave so I made it in the oven. I cooked it at 375 until the fish was done. The fillets I got were frozen orange roughy (I couldn’t find sole). They were more like pieces than fillets so I couldn’t “stuff” them. Instead I made the filling and just piled some on each piece and baked it like that.
I also made the sauce on the stovetop. The recipe says to make it first, but if you are making the fish in the oven, get the fish in the oven and then make the sauce. That way the sauce won’t get too thick or get too cold.

Crab-Stuffed Sole from the October/November 2005 “Taste of Home”
Ingredients:

1/4 cup butter
4-1/2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dill weed
1 to 3 teaspoons lemon juice

FILLETS:
1 egg, lightly beaten
1 package (8 ounces) imitation crabmeat, flaked
1/4 cup finely chopped celery
3 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
2 sole or orange roughy fillets (6 ounces each)

Directions:
For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.

In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper.

Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce. Yield: 2 servings.