• 4 oz jumbo lump crab meat (1 cup)
  
• 1 1/2 tablespoons reduced-fat (not low-fat) mayonnaise
  
• 1/4 cup finely diced yellow bell pepper
  
• 1 tablespoon chopped fresh flat-leaf parsley
  
• 4 (4-oz) gray sole fillets
  
• For Garlic Bread Crumbs
  
• 1 small garlic clove - minced
  
• 2 teaspoons extra-virgin olive oil
  
• 1/4 cup fine fresh bread crumbs (preferably from a baguette)
  
• 1 teaspoon finely grated fresh lemon zest
  

Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes. Remove from heat, then stir in zest and season with salt and pepper.

Transfer sole to plates and pour pan juices through a fine sieve into a small bowl. Spoon some of juices over fish and sprinkle with bread crumbs.