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1
Preheat oven to 400 degrees F.
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2
Heat olive oil in a small skillet over medium heat.
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3
Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic.
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4
Saute until softened, about 2 minutes.
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5
Remove from heat and cool slightly.
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6
In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice.
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7
Season crab mixture with salt and white pepper, to taste.
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8
Season sole fillets with salt and pepper on both sides.
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9
Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles.
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10
Using toothpicks, secure the ends so that the fillets won't unwrap during baking.
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11
Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish.
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12
Bake for 25 to 30 minutes, or until the fish is cooked through.
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13
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat.
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14
When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire.
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15
Cook for 2 minutes until slightly reduced.
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16
Add the cream and cook, whisking, for 15 seconds.
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17
Season with salt and cayenne.
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18
Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
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19
Continue until all the butter is incorporated and the sauce coats the back of a spoon.
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20
Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
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21
Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.
