8 fillets of sole or other firm-fleshed fish, 1 1/2 to 2 lbs.
Melted butter
Paprika
Lemon-Butter Sauce, recipe follows

1/2 c. shredded Monterey Jack or Cheddar cheese
1/4 c. cottage cheese
1/2 c. flaked crabmeat
2 tbsp. minced onion
2 tbsp. minced parsley
3/4 c. fine bread crumbs
1 egg
Salt (to taste)
Garlic powder (to taste)
Black pepper (to taste)

In saucepan, heat together 1/4 cup butter, 1 tablespoon each lemon juice and sherry or white wine.

Wipe fish with damp paper toweling. Trim 8 pieces of fish to 6-inch lengths. Cut a 3-inch slit through the center of 4 of the pieces. Set aside.

Combine all the ingredients for filling, mixing well. Mound filling along center of 4 uncut fish pieces. Top with the cut pieces, pressing down so the slit opens to reveal the stuffing.

Brush melted butter over fish. Sprinkle with paprika. Place on lightly oiled baking pan.

Bake at 375 degrees for about 25 minutes or until fish is cooked. Serve immediately with sauce. Serves 4.