A while back my mum treated me to lunch at a historical hotel in Port Townsend which sits right at the edge of the water. I tried her favorite dish, Baked Dover Sole; sole stuffed with a mixture of crab, onions, artichokes and cheese. They served it with a cheese sauce which was really nice. I didn't bother trying to recreate that here, and in my opinion this dish didn't suffer for it.
up to 1 tbsp butter
1 large clove garlic, minced
1 medium yellow onion, finely chopped
1 cup crab meat, picked over for shells and cartilage
1/2 cup shredded cheddar cheese, packed
1/3 cup cooked artichoke hearts, drained and chopped
1 tbsp aïoli or mayonnaise
2 tbsp grated Romano cheese
salt and pepper, to taste
a pinch or two, cayenne
1 small or medium egg
1 1/2 lb wild sole fillets, about 10-12 fillets
Heat the butter in a non-stick skillet over medium heat. Add the garlic and when that becomes fragrant (about 30 seconds or so), add the onion. Cook the onion until it's soft and translucent. Adjust the heat as needed to keep the mixture from browning.
Remove from heat, cool, then place the onion mixture into a small mixing bowl.
Add the crab meat, cheddar cheese, artichoke hearts, aïoli or mayonnaise and Romano. Toss the mixture until combined. Taste and season with salt and pepper as needed. Add a pinch or two cayenne pepper and toss. Add the egg last and mix into the filling until everything is evenly combined.
Preheat oven to 400°F.
Lightly butter a baking dish with sides that are at least 2 inches high and set aside.
Place the sole fillets onto a surface with the dark sides facing up. Lightly sprinkle them with salt and pepper.
Divide the crab mixture evenly between the fillets, mounding the filling at the thicker end of the fillets. (see photo)
Roll up the fillets, securing the ends with a toothpick.
Place the stuffed sole rolls into the baking dish (filled ends facing up) and bake for 20-30 minutes or until the filling is hot and the fish flakes easily.
*I froze half of the sole rolls (unbaked) as a test. When I defrosted them a week later, a bunch of liquid had accumulated at the bottom of the freezer bag. I just drained off the liquid and patted the rolls dry. They baked up fine.