Place stuffing mixture on sole fillet	Rolled up fillet

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Lemon Sole Birds

Source: St. Louis Post-Dispatch, May 1, 1983

Yield: 6 servings

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Ingredients

• 1/2 cup chopped green onions

• 1/2 cup chopped celery

• 2 cloves garlic, minced

• Butter

• 1 cup cooked, cut up shrimp

• 1 cup crabmeat (not canned; preferably from king crab legs)

• 1/4 cup chopped fresh parsley

• Salt and pepper to taste

• 2/3 cup dried bread crumbs

• 10 or 12 small fillets of lemon sole

• Melted butter

• Grated Parmesan cheese

• Paprika

• 1 lemon, sliced, for garnish

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Preparation

Sauté onions, celery and garlic in butter until vegetables are soft. Gently stir in shrimp, crabmeat, parsley, salt and pepper; be careful not to break up crabmeat. Add bread crumbs.

Place large spoonful of stuffing mixture in center of each sole fillet and roll up fillet. Place rolled fillets in buttered baking dish. Brush tops of fillets with melted butter and sprinkle with Parmesan cheese and paprika. Bake in 350-degree oven until nicely browned, about 8 to 10 minutes.

Serve garnished with lemon slices.