Recipe from the Rachael Ray Show, aired December 18, 2006. Another great dish for company that no one will suspect is dialysis-friendly.
1/2 stick unsalted butter, plus some for the bottom of the baking dish 1 medium onion, finely chopped 1 shallot, finely chopped 1 large clove garlic, finely chopped 1 rib celery, finely chopped 1/2 large red bell pepper, finely chopped 1/4 cup flat-leaf parsley, chopped 1/4 cup white wine 2 slices white sandwich bread, toasted, buttered and finely chopped Pinch of kosher salt Freshly ground black pepper 1/4 teaspoon ground thyme 1 1/2 cups canned or fresh lump crabmeat, cleaned of shell and cartilage 4 sole fillets (8-10 oz. each) Juice of 1 lemon
Preheat the oven to 400 degrees F.
In a skillet over medium-high heat, melt the butter. Cook the onion, shallot, garlic, celery, red pepper and parsley until softened, about 4-5 minutes.
Reserve some of the cooked veggies for the bottom of the baking dish. Deglaze the pan with white wine and let cook for another minute. Add the bread; season with a pinch of kosher salt, pepper and thyme. Mix to combine thoroughly. Gently fold in the crabmeat.
Rinse and pat dry the sole fillets. Squeeze some fresh lemon juice on the fillets. Spread the stuffing along the fillet and roll it up.
Place reserved cooked veggies in the bottom of a buttered baking dish. Place the rolled-up sole fillets, seam side down, on top of the veggies.
Bake covered with foil for 15 minutes. Take the foil off and continue to bake for another 5 minutes uncovered. Makes 4 servings.