Spinach Stuffed Baked Sole
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Ingredients
- 6 Vital Choice sole fillet portions (4 to 6 ounces each)
- 2 teaspoons Vital Choice organic extra virgin olive oil
- 1/2 cup dry white wine or Vital Choice organic chicken broth
- 3 shallots, finely diced (1/4 cup)
- 1 teaspoon garlic and herb seasoning
- 2 cups fresh, de-stemmed spinach (or 10 ounces frozen chopped spinach, thawed and squeezed dry)
- 1/3 cup finely shredded Parmesan
Instructions
- Preheat oven to 350°F. Lightly coat a baking dish with olive oil.
- Make spinach filling: Heat oil in a medium skillet over medium-high heat. Add shallots and seasoning; cook 3 to 5 minutes or until shallots are tender. Add spinach and wine. Cook 2 to 3 minutes or until wine has evaporated, stirring occasionally.
- Transfer spinach mixture to a medium bowl; let stand 10 minutes to cool. Add Parmesan; toss until well-combined. Set aside.
- Place sole fillets on a clean work surface; season both sides with pepper to taste.
- Place 3 rounded tablespoons of the filling on the center of each fillet. Fold the tail end of each fillet over filling and roll up, securing with toothpicks if necessary.
- Place rolls, seam side down, in baking dish; coat lightly with olive oil. Bake 20 to 25 minutes or until heated through and fish flakes easily with a fork. Transfer to a platter and serve.