From the kitchen of Lynfred Chef, Celeste Pasag

6 ea       Sole Fillets, 2-2 ½ lbs
½ lb        Rock Shrimp
1 ea       shallots, diced
1 ea       garlic clove, minced
½ cup    red pepper, diced
2 ea       green onions, stalk, finely chopped
1 cup     mayonnaise
½ ea       lemon zest
½ ea       lemon whole, juiced
1 ea       lemon slices, garnish
Salt and Pepper to taste
1 t           paprika
¼ cup    panko

Preheat your oven to 400 degrees.  First combine the mayonnaise, lemon juice, zest and paprika, garlic and mix well.  Reserve ½ cup of the aioli to use later.  Then add in the rock shrimp, shallots, red pepper, green onions.   Lay your Sole in your cutting board with fillets back side up.  Sprinkle salt and pepper on both sides.  Divide the mixture in six equal portion and spread it evenly on top of your fish and roll.  Place your fish in a lightly oiled baking dish.  Take the reserved aioli and spread on top of the fish, then sprinkle with panko.   Bake in the oven for 15 minutes until its golden brown.  Transfer the Sole in your serving dish and garnish with sliced lemons!  Enjoy!