Crab-Stuffed Sole With Fresh Mint Sauce

1. 1

   To make the sole, preheat the oven to 350 degrees.

2. 2

   Melt the butter in a medium nonstick skillet over medium heat.

3. 3

   Add the shallots and saute until softened, about 3 minutes.

4. 4

   Place in a bowl and stir in the crab meat, bread crumbs, lemon zest, jalapeno, salt, pepper and 2 teaspoons of wine.

5. 5

   Lay the sole, skin side up, on a work surface.

6. 6

   Place a mound of the stuffing near one end of each half-fillet.

7. 7

   Roll the sole around the stuffing and place each piece in a 10-inch quiche dish.

8. 8

   Pour the remaining wine into the dish.

9. 9

   Bake until the fish is cooked through, about 10 minutes.

10. 10

    Meanwhile, to make the sauce, place 1/2 cup of mint and the yogurt in a blender and process until smooth, stopping to scrape down the sides of the jar.

11. 11

    Season with salt and pepper.

12. 12

    To serve, spoon a pool of sauce onto the center of 4 plates.

13. 13

    Place 2 sole rolls over the sauce, garnish with the remaining mint and serve immediately.

* Per serving · 4 servings · Values may vary.