These cute lemon sole packets are perfect for a special dinner party. Whether you choose to put them out on the table right in the casserole dish they are cooked in or plated up with some pretty little dill sprigs to decorate, you will be sure to impress the pants off any guest who’s lucky enough to sit down at your table.
- 1 lemon, thinly sliced
- 1 ½ tablespoons unsalted butter
- 1 small onion, chopped
- 1 small garlic clove, finely chopped
- 8 lemon sole fillets (2 ounces each) or 4 flounder fillets (6 ounces each)
- Salt and freshly ground black pepper to taste
- Garlic powder to taste
- ½ pound crabmeat, picked over to remove bits of shell
- 2 tablespoons whole-wheat or regular panko bread crumbs
- ⅓ cup half-and-half
- Smoked paprika, for sprinkling
- 4 fresh dill sprigs
- Preheat the oven to 375 °F. Line the bottom of a 13 by 9-inch baking dish with parchment paper. Lay the lemon slices on top of the paper.
- In a small skillet, melt ½ tablespoon of the butter over medium-low heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Set aside to cool.
- Season the fillets by sprinkling with the salt, pepper, and garlic powder.
- In a large bowl, combine the crabmeat, the cooled onion mixture, the bread crumbs, half-and-half, and salt and pepper to taste. If you are using lemon sole fillets, lay 2 fillets together, overlapping slightly down the long end. Spoon ¼ cup of the crabmeat mixture down the center of each pair of fillets and roll lengthwise into a bundle. Secure the ends with toothpicks. Repeat with the remaining fillets. If you are using flounder fillets, stuff each single fillet as you would stuff the lemon sole.
- Lay the bundles, seam side down, on top of the lemon slices in the prepared dish. Dot each fillet with a portion of the remaining 1 tablespoon butter, sprinkle with paprika, and top with a small sprig of fresh dill.
- Bake the fillets until the fish is flaky, about 15 minutes for the lemon sole and 18 to 20 minutes for the flounder. To serve, spoon the pan juices over the fillets.
More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up
Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.
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