Baked Stuffed Fish

Want to make something that looks like it belongs on a white tablecloth without spending all afternoon in the kitchen? This is it.

Tender fish fillets get wrapped around a stuffing of crab meat, soft bread cubes, blanched green pepper, and onion, held together with mayonnaise and a good squeeze of lemon juice.

They bake quickly, and during the last 10 minutes a pour of rich Newburg sauce goes over the top, turning the whole dish into something that tastes far more involved than it actually is.

Chef Tips

• Use thin, flexible fillets like sole, flounder, or tilapia so they roll easily without cracking.
• Secure each roll with a toothpick so the stuffing stays put during baking. Just remember to pull them before serving.
• Blanch the green pepper before chopping. The quick boil softens it so it blends into the stuffing instead of staying crunchy.
• If you don’t have Newburg sauce on hand, a simple white wine cream sauce makes a fine stand-in.