I nabbed some Dover Sole at my grocery store a few days ago, which is something I don’t see too often.  I was very excited to do a recipe using the sole and found many of them on the internet.  But I settled on an adaptation of Chief John’s Crab Stuffed Sole.  I didn’t have any crab and I wanted to do something a little different with it anyway, so I came up with this recipe using vegetables and bacon instead.

For the low carb bread crumbs, you can crumble any low carb bread – you only need a 1 tablespoon – or use the lowest carb commercial bread crumbs you can find.  I have leftover bread stuffing mix from my Christmas dinner.  Not the stuff made into the stuffing, but the seasoned, cut up squares from my recipe here.

The result is a delicious, a lightly-flavored roll of sole filled with tasty vegetables and bacon and topped with a toasted mayonnaise sauce. Try the original with crab or try this version.  Either way, you’ll love it.  And if you can’t find sole, try cod or another boneless white fish filet.

Bacon and Zucchini Stuffed Sole

1/2 cup chopped zucchini
2 strips of bacon, fried and chopped
1 tablespoon low carb bread crumbs
2 teaspoons minced green onions
1/2 teaspoon lemon juice
Salt and black pepper

1/2 cup mayonnaise
1/2 teaspoon lemon juice
1 pinch paprika
8 2 oz. sole fillets (1 lb.)
Paprika to taste

Preheat oven to 400 degrees F.  Lightly oil a baking dish or spray with cooking spray.

Finely chop vegetables and break bacon into small pieces.
Combine vegetables, 1/2 teaspoon lemon juice, bread crumbs, and black pepper together in a bowl.

In a small bowl, stir together mayonnaise, 1/2 teaspoon lemon juice and cayenne pepper.

Wash the sole fillets and pat dry. Place flat side up on your work surface or a silicone mat. Season fillets with a little salt and paprika. Divide stuffing mixture between the fillets, spreading it down the length of the filet. Roll each filet up around filling, rolling the full length of the filet so it makes a spiral roll with the filling in layers inside. Place rolled sole in the prepared baking dish.

Using a spoon or spatula, spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining mayonnaise mixture in a small plastic bag and cut the tip of a corner off to squeeze out the mayonnaise.  Pipe the mixture in a zigzag pattern over the top of each filet roll and sprinkle paprika over the top.

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

Makes 4 servings (2 rolls each)

Nutrition Info per servings:
Calories: 336 Fat: 3.6 g Net Carbs: 2 g Protein: 28.7

Notes: As you can see from my photo, If you nip off too much of the bag tip, the flow will be too big for neat zigzags.  Also, try to get evenly sized fillets for this so that the rolls are consistent in size.