Spinach Stuffed Baked Sole
Ingredients
Instructions
- Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
- Lay the fillets out onto a clean work surface.
- Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets.
- Roll each fillet up and place rolled-side down in the prepared casserole dish.
- Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice.
- Sprinkle generously with salt and pepper.
- Bake until the fish is opaque and cooked through, 20 to 25 minutes.
- Serve with Artichoke Ratatouille on the side.
- In a high-sided skillet, heat the oil over medium heat.
- Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper.
- Saute until vegetables are almost completely cooked through, about 5 minutes.
- Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes.
- Just before serving, stir in the basil.
- Taste and adjust seasoning, if necessary.
Nutrition & Diet Analysis (per serving)
622
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).