Chef John’s Irresistible Crab-Stuffed Sole Delight

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish with cooking spray.

Mix crabmeat, poblano pepper, panko, green onion, lemon juice, salt, and black pepper together in a bowl until well combined. Stir mayonnaise, lemon zest, and cayenne pepper together in a second bowl.

Place sole fillets onto a work surface with the flat sides facing up. Season with salt. Divide crab mixture between fillets. Roll fillets around filling and place into the prepared baking dish, seam-side down.

Spread 1/2 of the mayonnaise mixture over the sides and tops of each fillet. Spoon remaining mayonnaise mixture into a piping bag, then pipe it in a zigzag over fillets. Sprinkle paprika over top.

Bake in the preheated oven until fish flakes easily with a fork and topping is browned, 15 to 20 minutes.