This is a great dish because it doesn’t take a lot of time and energy to put together. The fish should be fresh or else don’t bother.
1 or 2 strips Applewood smoked bacon
¼ C Onion, finely diced
½ tsp. Ground cumin
1 tsp. Dried oregano
Freshly ground black pepper
¼ C. Pecan, coarsely chopped
¾ LB Dover sole, fileted
1 Chipotle pepper from canned chipotle in adobo, finely chopped
¼ C. Mayonnaise
Preheat oven to 350 degrees. Cook the bacon until crisp and drain then crumble. Pour off any bacon fat in excess of one tablespoon. Add onions to the pan and cook for five minutes (until soft). Add cumin, oregano and black pepper and cook for another minute. Add pecans and bacon and cook for another minute. Working with each piece of sole, lay it out flat and fill with a tablespoon of the stuffing. Roll the sole around the stuffing then place the sole on end in a baking dish. The roll should hold together. If not secure it with a toothpick. Continue until all of the pieces are stuffed and rolled. Whisk together the mayo and chipotle and put a dollop on top of each sole roll. Put the baking dish into the preheated oven and bake for 15 minutes.