Brenda Stanley
Belle's Spinach and Crab-Stuffed Sole.

Fish is something I love, but when it comes to cooking it, it can be a challenge. Over-cooking leaves it dry and tough, and under-cooking will result in a soggy and unappetizing mush.

While it may seem that way, I’m really not trying to discourage you from trying to cook fish, but there are some very simple things you can do to make it delicious, easy and perfect every time.

My spinach and crab-stuffed sole is not only light and flavorful, it is very simple to make. It looks inviting on the plate, and because it is very low in calories, it is a healthy and perfect summer meal.

Sole is a great fish because it is mild in taste and has a flexible texture that makes it perfect to wrap around whatever stuffing you desire.

To give it even more flavor and texture, I sprinkle the finished dish with a breadcrumb and olive oil topping. You’ll feel as though you’re at a popular ocean-side restaurant!

Spinach and Crab-Stuffed Sole

4 large sole fillets

1 6-ounce can crab meat, drained

1 cup fresh spinach leaves, chopped

1 to 2 tablespoon mayonnaise

1 teaspoon Old Bay seasoning

1 teaspoon lemon juice

2 tablespoon extra virgin olive oil

½ cup Italian bread crumbs

Lightly grease or spray a large pie plate. Lay out sole fillets. Mix together crab, spinach and mayonnaise. Divide mixture and place on each of the fillets. Roll up and place seam side down in pie plate. Brush lightly with lemon juice. Place a sheet of wax paper over the top of the pie plate and then place a sheet of foil over the wax paper and seal tightly.

Bake at 450 degrees for 20 minutes.

While fish is baking, heat the olive oil in a small fry pan. Add bread crumbs and stir until coated and browned.

Remove fish from pie plate and place on serving dish. Sprinkle with breadcrumb mixture and serve.

Brenda Stanley is the mother of five children, including two sets of

twins, and a grandmother of three. She is a cookbook author and

novelist. Her website is at