Sole Stuffed With Spinach
Ingredients
- 4 sole fillets ⓘ
- 8 ounces cream cheese with garlic and herbs (room temp) ⓘ
- 10 ounces spinach (fresh or frozen, if fresh blanch, both need to have all excess moisture squeezed out) ⓘ
- 1 cup sliced mushrooms ⓘ
- 1 teaspoon dried thyme ⓘ
- 1 small onion, finely diced ⓘ
- 1 garlic clove, finely minced ⓘ
- 2 tablespoons parsley, finely chopped ⓘ
- 2 tablespoons fine dry breadcrumbs ⓘ
- 1 teaspoon lemon pepper or 1 teaspoon fresh lemon zest ⓘ
- salt and pepper ⓘ
- 1/2 teaspoon nutmeg, freshly grated ⓘ
Instructions
- Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
- Place in bowl.
- Saute mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
- Add to spinach.
- Mix in rest of ingredients except fish.
- Tear off 8 pieces of plastic wrap about 4" x4".
- Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
- Place in a single layer in freezer for a couple of hours until frozen.
- Thoroughly thaw fish if frozen.
- Unwrap 1 stuffing portion for each piece of fish.
- Roll up fish around frozen stuffing.
- Place seam side down in baking dish.
- Season with salt and pepper & brush with melted butter.
- Bake 20 min at 350°F.
- Place unused portion of stuffing in a ziploc bag in freezer for future use.
Nutrition & Diet Analysis (per serving)
660
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).