1 tablespoon olive oil
1/2 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell peppers
2 teaspoons chopped garlic
8 ounces rock shrimp
Bread crumbs, as needed
2 tablespoons finely chopped parsley leaves
4 fillets lemon sole
Lemon Mayonnaise, recipe follows
Preheat the oven to 400 degrees F.
In a saute pan, heat the olive oil. When the oil is hot, 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.
2 lemons, halved
1 large egg*
2 to 3 tablespoons water
1/2 cup olive oil
1/2 cup vegetable oil
1/2 teaspoon kosher salt
Pinch white pepper
With the processor running, slowly pour in the olive and vegetable oils through the feed tube and process until emulsified. Add the salt and white pepper. Pulse to blend.
Adjust the seasoning, to taste, and transfer to an airtight container. (Mayonnaise will keep refrigerated for up to 24 hours.)
Yield: about 1 1/4 cups
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.