recipe adapted from Epicurious
For crab stuffing and fish:
1 cup crab meat (either jumbo lump or crabsticks, chopped)
1 1/2 tablespoons reduced-fat sour cream
1/4 cup finely sliced green onion
1 tablespoon chopped fresh flat-leaf parsley
4 (4-oz) gray sole fillets
1 teaspoon finely grated fresh lemon zest
1 small garlic clove, minced
salt & pepper to taste
Prepare stuffing and fish:
Preheat oven to 450°F.
Mix crab, mayonnaise, green onion, parsley, lemon zest and garlic; and season with salt and pepper to taste.
Lay sole fillets flat with darker side up and season with salt and pepper. Divide stuffing among fillets, mounding on thicker half of each. Fold thinner half of fillet over stuffing, tucking end under to form a packet.