SOLE FILETS WITH CRABMEAT AND ASPARAGUS

SOLE FILETS WITH CRABMEAT AND ASPARAGUS image

Yield Makes 2 servings. Recipe can be multiplied .

Number Of Ingredients 11

4 small sole filets
4 claws crabmet, meat removed
10 spears asparagus
1 package prepared Hollandiaise sauce mix, divided
Seasoned salt to taste
2 teaspoons fresh lemon juice
2 pats butter
White wine
1/2 cup buttered bread crumbs
seasoned salt or paprika
cooked white or brown rice

Steps:

Thaw sole filets and crab claws, if frozen. Cook asparagus until crisp-tender, drain. Prepare Hollandiaise sauce according to package directions. Butter two individual au gratin dishes. Pour about 2 tablespoons of Hollandaise sauce over the bottom, then place sole filets over the sauce. Sprinkle with seasoned salt, then cover each with 5 spears of asparagus. Top each with crabmeat. Sprinkle each with lemon juice and dot with a pat of butter. Add a splash of white wine. Pour 1/4 cup Hollandaise sauce over each serving, then top each with 1/4 cup buttered bread crumbs. Sprinkle with paprika for color. Bake in a 400 degree oven for 20 minutes or until fish flakes easily with a fork. Place au gratin dishes on serving plates and serve hot with a portion of cooked rice on the side.