After the last few cookie recipes, it’s time for something a little healthier. Sole, lagostino, and olives with lemon zest would fit that bill. I seasoned with Old Bay and used panko breadcrumbs, then added butter and wine to complete the dish. I hope you like it.

4 2-ounce sole fillets
6 tablespoons butter, divided
4 ounces lagostino
2 tablespoons diced poblano pepper
1 shallot, diced
2 tablespoons diced green olives
1 tablespoon lemon zest
3 ounces white wine
4 ounces Panko bread crumbs
1 teaspoon Old Bay seasoning

Heat oven to 350.

In a sauce pan on medium add 4 tablespoons butter, poblano, shallot, and green olives. Cook for 4 minutes.

Add wine, lagostino, lemon zest, and panko; cook for 5 minutes. Stir occasionally.

Place larger pieces of sole on a foil-lined baking sheet. Add stuffing and top with another piece of sole. Top with Old Bay and 2 ounces melted butter.

Bake for 17-20 minutes.