Sole Filets With Crabmeat And Asparagus Recipe

Ingredients

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

Preparation

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.