Go Back
Print Pin

Spinach Stuffed Sole

Sole stuffed with a creamy spinach, tomato, and herb filling!
Servings 8 people
Author Olivia

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!