Baked Stuffed Sole

This delicious stuffed sole strikes all the right chords. It's filling combines wilted spinach, moist succulent shrimp, toasted Italian breadcrumbs, lemon zest, garlic and butter. What's not to like?

The sole fillets are rolled around this generous moist ball of filling and roasted with lemon. Light, flavorful, and oh so comforting. This is sure to please.

8 Dover sole fillets, about 1-1/4 lb

1/2 lb large shrimp, peeled and deveined

2 slices Italian bread, toasted

2 cloves garlic, peeled and halved

2 Tbsp butter

Zest of 1 lemon

2 5-oz bags fresh baby spinach leaves

3 Tbsp butter plus 1 Tbsp olive oil

Juice of 1/2 lemon

1/2 lemon, quartered

Dried dill weed

Paprika

Preheat oven to 375F. Lay out the sole on a clean flat work surface.

Break up the toast into a small food processor. Add the garlic. Pulse the processor until you have coarse crumbs. Tip crumbs into a medium bowl.

Thinly slice half of the shrimp and add to the bread crumbs. Quarter the other half and place in the food processor. Pulse shrimp until you have a fine grind, almost a purée. It will be sticky. Add the ground shrimp to the breadcrumbs.

Melt the 2 Tablespoons butter in a microwave and add to the crumbs along with the lemon zest. Stir to mix well. Slice the zested lemon into 8 slices.

Meanwhile, wilt the spinach leaves in a dash of olive oil in a large skillet. Coarsely chop the wilted spinach and add to the crumbs. Stir to mix well. Season the crumbs with a dash of salt and pepper to taste.

Distribute the shrimp/spinach filling evenly among the sole pieces, making a ball towards the wider end of each fillet. The filling should be moist enough to hold a ball - adjust with olive oil if necessary.

Now carefully roll each sole over the filling and place, seam-side down onto a 9x13” roasting pan.

Melt the 3 Tablespoons butter in the olive oil and juice of 1/2 lemon in a microwave, and evenly distribute on top of the fillets. Season the stuffed fillets with dried dill weed and paprika. Scatter the lemon slices about the stuffed fillets.

Bake about 25-30 minutes, just until cooked through and shrimp are pink.

Serve topped with roasted lemons, pan sauce and with wedges of remaining lemon half and your favorite sides.

Serves 4.

Comments

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