Dover Sole Fillets Stuffed with Curry Crab

Ingredients:

3 fresh Dover sole fillets, about 6 ounces each
1/3 cup panko breadcrumbs
11/2 tbsp. yellow curry powder
2 tsp. ground ginger
1 tsp. salt
1 tsp. black pepper
8 ounces fresh lump crabmeat
1/3 cup fresh orange juice
2 tsp. yellow curry powder
2 cloves garlic, minced

To Make:

Begin by preheating the oven to 350 degrees.

In a small bowl, mix together the panko, 11/2 tbsp. yellow curry powder, ginger, salt, and black pepper.  Spread the curry mix across a large plate.  Next, press each sole fillet into the curry mix, coating both sides thoroughly.

In another small bowl, mix together the crabmeat, orange juice, 2 tsp. curry powder, and garlic, stirring well to break up the crab into quite small pieces.  Place each sole fillet flat on a large plate, and place 1/2 cup of the crab stuffing into the center.  Starting from one end, roll the fillets up until the end.  Insert a toothpick in the middle of each fillet to hold the stuffing in place while cooking.  Set fillets on a flat roasting pan, and place them on the top rack of the oven.  Bake for about fifteen minutes, until curry crust is golden brown and the stuffing is also slightly browned.  Remove from heat and serve immediately.

This dish goes well on a bed of golden couscous, with some steamed broccoli on the side.