Shrimp Stuffed Lemon Sole 1 tablespoon olive oil 1/2 c minced onion 1/4 c minced celery 1/4 c minced red bell peppers Kosher salt Cayenne pepper 2 tspns chopped garlic 8 oz rock shrimp Bread crumbs, as needed 2 Tblspns chopped parsley 4 fillets lemon sole Lemon Mayonnaise Preheat the oven to 400 F In a saute pan, heat the olive oil, add the onions, celery, and peppers. Season with salt and cayenne, to taste. Saute for 2 minutes, or until the vegetables are wilted. Add the garlic and rock shrimp. Season with salt and cayenne, to taste. Saute for 2 minutes and remove from the heat. Turn the mixture into a bowl. Stir in enough bread crumbs to bind the mixture. Add the parsley and reseason, if needed. Let cool. Place the sole, skin side up, on a cutting board. Cover with the cooled stuffing and roll up jellyroll style and place in baking dish. Spread lemon mayonnaise over fish rolls. Place baking dish in oven and bake the fish for 20 to 25 minutes. Remove the fish from the oven and serve.
