Dinner

Sole with Seafood Imperial

Name: Sole with Seafood Imperial
Total time: 45 min
Yield: 6 servings
Ingredients: 3/4 teaspoon freshly ground black pepper, divided; 1/2 teaspoon Dijon mustard; 1 cup dry white wine; 6 (6-ounce) sole or flounder fillets; 2 tablespoons chopped fresh parsley; 1/4 cup diced green bell pepper; Simple Lemon Butter; 2 lemons; 1/2 pound fresh lump crabmeat; 1/2 cup mayonnaise; 1/4 cup butter or olive oil, divided; 1/4 cup diced red bell pepper; 1/2 teaspoon salt; 1/4 pound broiled scallops, diced; 1 teaspoon seafood seasoning; 1/2 pound cooked shrimp, peeled, deveined, and chopped

8 October 2026

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Total Time45 Mins

Serves6

Per Serving$5.36

Photo coming soon

Sole with Seafood Imperial is a gluten free, dairy free, fodmap friendly, and pescatarian recipe with 6 servings. One portion of this dish contains about 39g of protein, 27g of fat, and a total of 453 calories. For $5.36 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals.

Gluten Free Pescatarian FODMAP Friendly Lunch Seafood

Method:

1
Melt 2 tablespoons butter in a skillet over medium heat.
2
Add bell peppers, and saut 3 minutes or until tender.
3
Place peppers, crabmeat, shrimp, and scallops in a bowl; toss gently.
4
Add mayonnaise, mustard, seafood seasoning, 1/2 teaspoon black pepper, juice of 1 lemon, and parsley; stir gently.
5
Spread seafood mixture evenly on fillets, and roll up. Arrange, seam side down, in a 13- x 9-inch baking dish. Melt remaining 2 tablespoons butter, and brush tops of rolled fillets. Season lightly with salt and remaining 1/4 teaspoon pepper. Squeeze remaining lemon over fillets.
6
Pour wine into baking dish. Cover dish with aluminum foil; make several slits in foil to allow steam to escape.
7
Bake at 375 for 30 to 35 minutes or until fish flakes with a fork.
8
Remove fillets with a slotted spoon to a platter.
9
Serve with Simple Lemon Butter.