Spinach Stuffed Sole

🐟 Stuffed Sole Filets with Herbed Spinach & Mascarpone

Delicate sole fillets rolled with a creamy spinach, herb, and mascarpone filling, then baked with lemon for a light, elegant entrée that’s full of flavor.

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📝 Ingredients

For the Filling

• 2 tbsp olive oil

• 1 large shallot, chopped

• 3 garlic cloves, minced

• 2 roma tomatoes, deseeded and finely diced

• 12 oz frozen chopped spinach (thawed and excess water squeezed out)

• 2 tbsp chopped tarragon

• 2 tbsp chopped dill

• ½ cup mascarpone cheese (room temperature)

• 2 tbsp lemon juice

• ¾ tsp kosher salt

• ½ tsp black pepper

For the Sole

• 8 sole filets

• Olive oil, for brushing

• Salt & pepper, to taste

• 8 half-moon slices of lemon

• Chopped fresh dill & parsley, for garnish

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👩‍🍳 Instructions

1. Make the Filling

1. Preheat oven to 425˚F. Line a baking sheet with parchment paper and set aside.

2. Heat 2 tbsp olive oil in a sauté pan over medium-high heat.

3. Add shallots and garlic. Cook until fragrant and translucent, about 2 minutes.

4. Stir in the tomatoes and cook for 2 more minutes.

5. Add the spinach, tarragon, and dill, stirring until well combined.

6. Turn off the heat. Add the mascarpone cheese and mix until creamy.

7. Stir in lemon juice, salt, and black pepper. Set aside to cool slightly.

2. Assemble the Sole Filets

1. Pat the sole filets dry with paper towels.

2. Lay them flat on a clean surface. Spoon 2–3 tablespoons of the filling into the center of each filet.

3. Gently roll the filets (tail end in), and place seam-side down on the prepared baking sheet.

4. Brush the tops lightly with olive oil, and season with a pinch of salt and pepper.

5. Top each roll with a half-moon slice of lemon.

3. Bake & Serve

1. Bake the filets for 10–12 minutes, or until the internal temperature reaches 135˚F and the fish flakes easily.

2. Remove from the oven and let rest for a few minutes.

3. Garnish with chopped fresh dill and parsley, then serve immediately.

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🍽️ Pro Tips

• Make it ahead: The filling can be prepared up to 2 days in advance and stored in the fridge.

• Swap it out: Try this with flounder or tilapia if sole isn’t available.

• Elegant plating: Serve over a bed of couscous, herbed rice, or a light lemon butter sauce.