1 tablespoon olive oil

Kosher salt

Cayenne pepper

2 teaspoons chopped garlic

Bread crumbs, as needed

2 tablespoons finely chopped parsley leaves

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.

Lemon Mayonnaise:

2 lemons, halved

Pinch white pepper

Squeeze the lemon juice into the bowl of a blender or food processor. Add the egg and process for 20 seconds.

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