Welcome Back!
Hello, everyone, and welcome back to my blog! I hope you’re all doing well and adjusting to your new normal. Today, I have a Spinach Stuffed Sole recipe for you! It’s a quick and easy dinner recipe that tastes ahhh-mazing!
Take a Walk!
Things are crazy now, but one good thing that’s come from this situation is how everyone is spending time outdoors. In reality, I don’t know how great it is if we’re all supposed to be social distancing and then we’re all just going outside and seeing more people, but it’s nice to see everyone appreciating their time outside of their homes.
Before this period, you would never see this many people going on a stroll outside. And I know I’m about to sound like an old fart, but it’s because of technology! We may be tired of hearing it, but we all know it’s true. We’re so addicted to our devices and the comfort of our own homes that taking a walk would be the last thing we’d do. I’m completely guilty of this. However, I’ve started taking daily walks and have come to appreciate that time I have to myself.
If you haven’t seen the light of day in weeks, I highly suggest taking a walk. Pop on a podcast, soak in the sunshine, breathe in the fresh air, appreciate the nature around you, and take this time for yourself. You may not know you needed it until after you do it.
Simply Delicious
I know when you hear “simple recipe” it doesn’t exactly create any excitement. It doesn’t tingle your tastebuds. But trust me when I say this Spinach Stuffed Sole tastes like there was a lot more effort put into it than there really was.
The sole is stuffed with a creamy mixture of shallots, garlic, tomatoes, spinach, dill, tarragon, mascarpone cheese, and lemon juice. The lemon in the recipe helps to cut and contrast the creaminess of the mascarpone, creating the perfect balance!
I’ve found that a preheated 400-425˚F oven is best for cooking white fish like sole. It only needs about 10 minutes in the oven, and then you’ll have perfectly tender and flaky sole!
Make “Stay at Home” Fun
Because we’re all at home, I know your family members are old news now and probably getting on your nerves. Many people are also working from home, so it can be hard to separate work life from home life.
I’m quarantined with my sister and her boyfriend, and thankfully, we haven’t really gotten on each other’s nerves. But we’ve definitely developed our own routines. Don’t get me wrong, a routine is great, but it came to a point where we barely spoke to each other, and we just existed in the same apartment.
This past weekend, my sister and I decided we were going to have a cheeseboard night. I made a delicious cheeseboard and a blueberry galette for dessert. The three of us sat in the living room together and watched Tiger King as we munched. It was the first time we really made it a point to spend quality time together, and it was so fun! I know it may seem silly to think that you need to make it a point to spend time with the people who are now constantly around you, but being together is completely different from spending time together!
And you know what? This Spinach Stuffed Sole would be a great recipe to make for dinner for your family! As I said, it’s simple and easy, so you won’t have to fuss over how to do anything. Try the recipe, and enjoy this gosh darn meal with your family! Make the night special and go all out for no reason at all! Sometimes you just need to break the routine! I’ve been trying to post more stories on my instagram to keep ya’ll up to date with my new “stay at home” lifestyle, so check it out if you haven’t already! Thanks so much for listening and supporting me, and I’ll talk to you in my next post!
Spinach Stuffed Sole
Ingredients
- 8 Sole Filets
- 1 Large Shallot (chopped)
- 3 Garlic Cloves (minced)
- 2 Roma Tomatoes (deseeded and small dice)
- 12 oz Frozen Chopped Spinach (thawed and excess water squeezed out)
- 2 tbsp Chopped Tarragon
- 2 tbsp Chopped Dill
- 1/2 cup Mascarpone Cheese (room temperature)
- 2 tbsp Lemon Juice
- 3/4 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 8 Half-Moon Slices of Lemon
- As Needed Chopped Dill and Parsley (for garnish)
Instructions
- Preheat the oven to 425˚F. Line a sheet tray with parchment paper and set aside.
- Heat a sauté pan over medium high heat. Add in 2 tbsp of olive oil. When the oil has heated, add in the shallots and garlic. Cook until the shallots turn translucent. Add the tomatoes and cook for about 2 minutes. Add in the spinach, tarragon, and dill and mix until incorporated. Shut off the heat, and add in the mascarpone cheese. Mix the mascarpone into the vegetables until combined. Then mix in the lemon juice, salt, and pepper. Set the filling aside to cool.
- Pat the sole filets dry with paper towels. Lay the filets down on a cutting board or a plate. Spoon a few tablespoons of the filling into the center of each sole filet. Roll up the sole filet and place it onto the parchment paper lined sheet tray, placing the tail ends on the bottom.
- Lightly brush the tops of the rolled sole filets with olive oil and season with salt and pepper. Top each filet with a half-moon slice of lemon. Place the sheet tray in the oven for 10 minutes or until the sole has reached an internal temperature of 135˚F. Remove the sole from the oven and enjoy!
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