Stuffed Sole

Step 5 Top and bake

Top each of the rolled fillets with another scoop of spinach filling, then lightly dust the entire dish with paprika.

Bake in 350F oven, uncovered, until just cooked through¹. The accumulated liquid in the bottom of the pan will begin to bubble and sizzle, indicating the fish is done. Overcooking can dry the fish out, so keep an eye out for dryness.

You can also check via thermometer! Aim for an internal temperature of about 140F. (Thanks to fegundez1 for the suggestion via comments.)

¹ My 9x14 pan took roughly 20 minutes, but there were other things in the oven - your mileage may vary. Check the picture below and watch for the juices sizzling to indicate doneness.

Comments

[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.