1 tablespoon olive oil 1/2 cup minced onion 1/4 cup minced celery 1/4 cup minced red bell peppers Kosher salt Cayenne pepper 2 teaspoons chopped garlic 8 onces rock shrimp Bread crumbs, as needed 2 tablespoons finely chopped parsley leaves 4 fillets lemon sole Lemon Mayonnaise 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 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.
For the lemon mayonnaise I used about 1/2 cup mayo, 6-7 drops fresh squeezed lemon juice and about an equal amount of water. Use wisk to combine. Thinner consistency than original mayo; can be drizzed over the fish. Works well on several kinds of fish!