Stuffed Sole

Stuffed sole is a simple and elegant dish, perfect for feeding a large group on a budget and in style.

It's a relatively expensive white fish, low in mercury, with a pleasant neutral taste. Stuffed with spinach, it's a healthy meal perfect for holidays or any large family gathering.

Extra filling can be used to make individual spinach souffles, an excellent side dish.

Step 1 Ingredients

This quantity of ingredients is enough to stuff three pounds of fish, which fit nicely into a 9x13" casserole dish. Simply multiply or divide the quantities as necessary to fit your needs.

Ingredients:
3 pounds fillet of sole
~1/4 cup chopped mushrooms (optional)
2 bunches spinach (large leaves, not baby spinach)
handful walnuts (~3 heaping tablespoons)
handful peeled garlic (3-15 cloves, depending on your taste for garlic!)
1/3 pound feta cheese
1 egg
nutmeg
salt & pepper to taste
paprika

Optional, for souffles:
bread crumbs
baking powder
another egg

Comments

[jomoncon]

I'm having a small luncheon Friday where the guests include a Catholic priest. He's informed me that he doesn't eat meat on Fridays. Guess what the menu will include? This ones it!!

[jomoncon]

This recipe is amazing!! Very very tasty. I served it to a priest who's from Sweden & he really loved it. He gets tired of all the fried fish in New Orleans. I didn't have any sole, so I used talapia. I didn't roll it, but spread the stuffing on 1/2 the talapia fillet, and topped it with the other half. Excellent!!. BTW, Since I had so much left over, I froze the stuffed, uncooked fillets. Once defrosted, they came out wonderful. You can also cook these in the microwave, for a real fast dinner.

[canida]

Awesome, thanks for the report! I'll have to try it with tilapia as well.

[blizz86]

mmm, ive never tried sole filets, but ide imagine it be the same as whole sole :) i usually just clean the sole real well cut off the longer fins and head and fry the whole sucker.. im pretty sure this is more healthy, i will be trying this!!

[CameronSS]

I'll be dropping bye sometime unannounced for dinner...

<sub>I don't even eat fish (ethical issues with fish harvesting) and that looks delicious!

No, I don't want to start a debate, I won't even answer if you try to start.</sub>

[canida]

The ethics of seafood selection can be complicated - there's overfishing, ecosystem-destroying/bycatch-producing methods, fish farming of variable quality, and of course mercury and PCBs. Check out the Seafood Watch guide from the Monterey Bay Aquarium. I've got their app on my iPhone, since remembering all this stuff when you're at the grocery is rather difficult.

[CameronSS]

That's an interesting website, thanks for the link.

[KentsOkay]

It's by
As I will be too...

[CameronSS]

^_whoops

[DebH57]

OMG does that ever look good! 5/5 Thanks for posting.

[kica]

This really looks delicious!!! I'll try making it soon....

[Newblit]

YOu should definitely use the picture from step 5 as the main picture.

[canida]

Which one? The third image from step 5 is the main picture.

[Newblit]

THe first one. Because no offense he one you have up right now does not give it enough credit for what it really looks like.

[canida]

Thanks for the suggestion, but that one's raw. ;) Next time we make stuffed sole I'll take some better individual close-ups for an intro image.

[Newblit]

Yea I know it's raw but they are prettier looking lol.

[fegundez1]

you can also use this filling to make salmon pinwheels,skin and butterfly fillet then roll as with the sole(flounder as well) then wrap in wax paper and freeze to tighten,slice your pinwheels off and bake! This is one of the top sellers at my fish counter.Also a thermometer comes in handy for those who are fish challenged 140 F. is a good number for fish.

[canida]

Mmmm, sounds good. I usually like a bit of cream cheese mixed in with the spinach for salmon, but this may make me an uncultured heathen. Good tip with the thermometer - I usually rely on external cues, so don't always know the numbers! I'll add it above.