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SEAFOOD RECIPE: Stuffed Fillet of Sole

4-6 sole fillets, about 1 1/4-lb

1-300g package frozen spinach, thawed and chopped
2-tbsp onions, finely chopped
1/2-tsp lemon rind, grated
1/8-tsp salt
1/8-tsp pepper

1-tsp canola oil
2-tbsp onions, finely chopped
2-tbsp red pepper, minced
1/4-cup milk
1-tbsp cornstarch
1/4-tsp salt
1/4-tsp pepper
Pinch nutmeg
1/2-tsp Worcestershire sauce
2-tbsp parsley, minced
2-tbsp Parmesan cheese, freshly grated

Squeeze out as much water from the spinach as you can
Chop finely
In a small bowl, combine the spinach, 2-tbsp chopped onion, and lemon rind
Season with salt, pepper, and nutmeg
Place sole fillets on a piece of waxed paper, skinned side up
Divide spinach mixture among fillets, spreading it evenly along each
Roll to enclose filling and place fillets seam side down in a shallow baking dish sprayed with non-stick spray
In a small saucepan, sauté remaining chopped onion and red pepper in oil over medium heat until tender
Pour in 1/2-cup milk and bring to a simmer
Whisk cornstarch into remaining milk until no lumps remain
Whisk mixture into the hot milk and cook, whisking constantly over low heat until thickened
Season with salt, pepper, nutmeg, Worcestershire, and parsley
Pour sauce over fish and sprinkle with Parmesan
Cover and refrigerate until required
Bake uncovered for 20 minutes at 425* or until top is golden and fish is opaque and flakes with a fork