Sole Stuffed With Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH STUFFED BAKED SOLE



Spinach Stuffed Baked Sole image

Provided by Sandra Lee

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
8 (3 to 4-ounce) fillets of sole
1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's)
1 lemon, 1/2 cut into wedges and 1/2 juiced
Salt and fresh ground black pepper
Artichoke Ratatouille, for serving, recipe follows
3 tablespoons olive oil
1 small eggplant, diced into 1-inch cubes
1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)
1(9-ounce) package frozen artichoke hearts, thawed
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
Salt and fresh ground pepper
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh basil

Steps:

  • Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
  • Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper.
  • Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side.
  • In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.

SOLE ROLLS WITH SPINACH AND LEMON SLICES



Sole Rolls with Spinach and Lemon Slices image

In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 teaspoon olive oil
1 shallot, minced
3/4 pound spinach, stems removed
Pinch of coarse salt
Freshly ground pepper
1 large lemon, washed
1 tablespoon finely chopped almonds
1 tablespoon mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon
4 fillets (4 ounces each) gray sole, lemon sole, or flounder
1/4 cup dry white wine

Steps:

  • Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
  • Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
  • Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

Nutrition Facts : Calories 152 g, Cholesterol 57 g, Fat 5 g, Fiber 3 g, Protein 22 g, Sodium 236 g

CHEF JOHN'S CRAB-STUFFED SOLE



Chef John's Crab-Stuffed Sole image

There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 2

Number Of Ingredients 11

4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
½ teaspoon lemon juice
salt and ground black pepper to taste
⅓ cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
  • Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
  • Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
  • Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
  • Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
  • Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g

SPINACH-STUFFED SOLE



Spinach-Stuffed Sole image

Make and share this Spinach-Stuffed Sole recipe from Food.com.

Provided by Derf2440

Categories     Cheese

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach
1 beaten egg white
1 cup herbed croutons
1/2 cup cream-style low-fat cottage cheese, drained
1 small carrot, shredded
2 tablespoons seafood cocktail sauce
4 (3/4 lb) sole fillets (or other thin fish fillets) or 4 (3/4 lb) flounder fillets (or other thin fish fillets)

Steps:

  • In a microwave safe casserole microcook spinach, uncovered on 100% power, high, 3 to 5 minutes or till thawed, breaking up with a fork after 2 minutes.
  • Press to drain well.
  • Stir together egg white, croutons, cottage, cheese, carrot, and sauce, stir in spinach.
  • Spray four 10 oz microwave safe custard cups with veggie spray.
  • Line cups with fillets, trimming and piecing as necessary.
  • Fill centres with spinach mixture.
  • Cover with waxed paper, or film.
  • Cook on high 5 to 6 minutes or till fish just flakes and stuffing is hot, rotating and rearranging cups once.
  • Fresh spinach may be used, just bypass #1 of the instructions and dry bread crumbs can replace the croutons.

Nutrition Facts : Calories 295.8, Fat 8, SaturatedFat 1.9, Cholesterol 154.9, Sodium 1163.5, Carbohydrate 7, Fiber 2.6, Sugar 1.7, Protein 47.8

SOLE STUFFED WITH SPINACH



Sole Stuffed With Spinach image

This is really good. You can double the stuffing recipe and keep in the freezer ready. It is very easy and tastes like you spent a lot of time on it. This is now my favorite fish recipe, I usually make enough for 8 pieces of fish and cook 4, the rest of the stuffing stays in the freezer for another meal. You could also use this for other fish and chicken. Prep time given does not include 2 hours of freezing.

Provided by conniecooks

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 sole fillets
8 ounces cream cheese with garlic and herbs (room temp)
10 ounces spinach (fresh or frozen, if fresh blanch, both need to have all excess moisture squeezed out)
1 cup sliced mushrooms
1 teaspoon dried thyme
1 small onion, finely diced
1 garlic clove, finely minced
2 tablespoons parsley, finely chopped
2 tablespoons fine dry breadcrumbs
1 teaspoon lemon pepper or 1 teaspoon fresh lemon zest
salt and pepper
1/2 teaspoon nutmeg, freshly grated

Steps:

  • Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
  • Place in bowl.
  • Sauté mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
  • Add to spinach.
  • Mix in rest of ingredients except fish.
  • Tear off 8 pieces of plastic wrap about 4" x4".
  • Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
  • Place in a single layer in freezer for a couple of hours until frozen.
  • Thoroughly thaw fish if frozen.
  • Unwrap 1 stuffing portion for each piece of fish.
  • Roll up fish around frozen stuffing.
  • Place seam side down in baking dish.
  • Season with salt and pepper & brush with melted butter.
  • Bake 20 min at 350°F.
  • Place unused portion of stuffing in a ziploc bag in freezer for future use.

STUFFED SOLE



Stuffed Sole image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon butter for greasing baking pan
4 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 pound shrimp, peeled and deveined
1/4 cup cream or half and half
1 tablespoon lemon juice
3/4 teaspoon dried tarragon
1/4 cup fresh breadcrumbs
1 1/2 pounds (4 pieces) filet of sole
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.

SOLE FILLETS WITH SPINACH



Sole Fillets with Spinach image

Enjoy these mouth-watering sole fillets that are grilled in spinach packets - for dinner that's ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 pound spinach
1 teaspoon poultry seasoning
1/2 teaspoon chili powder
1/2 teaspoon salt
1 to 1 1/2 pounds sole, flounder or red snapper fillets, 1/4 to 1/2 inch thick
2 tablespoons butter or margarine, melted
Lemon wedges

Steps:

  • Heat coals or gas grill for direct heat. Spray 13x9-inch aluminum foil pan with cooking spray. Rinse spinach; shake off excess water, but do not dry. Place about three-fourths of the spinach leaves in pan, covering bottom completely.
  • Mix poultry seasoning, chili powder and salt. Lightly rub into both sides of fish. Place fish on spinach, folding thin tail ends under and, if necessary, overlapping thin edges slightly. Drizzle with butter. Cover fish completely with remaining spinach.
  • Cover and grill fish and spinach 4 inches from medium heat 8 to 10 minutes or until fish flakes easily with fork. Check after about 3 minutes; if top layer of spinach is charring, sprinkle with about 1/4 cup water. Serve fish and spinach from pan with a slotted spoon. Serve with lemon wedges.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg

PAUPIETTES OF SOLE WITH SPINACH AND MUSHROOM STUFFING



Paupiettes Of Sole With Spinach And Mushroom Stuffing image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, lunch, quick, weekday, main course

Time 30m

Yield Four servings

Number Of Ingredients 10

4 skinless, boneless fillets of sole (or use any nonoily white-fleshed fish such as fluke or flounder), about 1/4 pound each
Salt to taste, if desired
Freshly ground pepper to taste
3/4 pound fresh spinach
2 tablespoons butter
2 tablespoons finely chopped shallots
1/2 pound fresh mushrooms, thinly sliced, about 3 cups
1/8 teaspoon freshly grated nutmeg
1 egg yolk
Ginger butter sauce (see recipe)

Steps:

  • Sprinkle the fillets with salt and pepper and set aside.
  • Pick over the spinach. Remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. There should be about 8 cups loosely packed. Set aside.
  • Heat the butter in a skillet and add the shallots. Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg. Cook, stirring, until the mushrooms are wilted. Add the spinach and cook until wilted. Continue cooking until all the moisture evaporates.
  • Scrape the mixture into a bowl and add the egg yolk. Let stand until cool.
  • Place the fillets of fish on a flat surface, skinned side up. Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet. Roll the fillets jellyroll style to enclose the filling.
  • Bring a quantity of water to the boil in the bottom of a steamer. Arrange the rolled fillets, seam side down, on a steamer rack. Set the rack over the steamer bottom. Steam five minutes. Serve hot with a ginger butter sauce (see recipe).

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 762 milligrams, Sugar 2 grams, TransFat 0 grams

More about "sole stuffed with spinach recipes"

BAKED MUSHROOM STUFFED SOLE - A FOODCENTRIC LIFE
baked-mushroom-stuffed-sole-a-foodcentric-life image
2015-01-30 Pre-heat the oven to 400°. While oven is heating, place sole fillets smooth side down on a cutting board. Drizzle half of the olive oil over the fillets. Season with a sprinkle of salt and pepper. Place approximately 1 ½ …
From afoodcentriclife.com


A LOVELY RECIPE FOR STUFFED SOLE, PERFECT FOR ENTERTAINING.
a-lovely-recipe-for-stuffed-sole-perfect-for-entertaining image
This is quite a healthy fish recipe. Serve topped with a slice of lemon and optional lemon wedges for extra drizzling. A bundle of steamed buttered spinach or kale under the fish looks and tastes great. Plus the spinach or kale add loads of …
From cookingnook.com


FILLET OF SOLE STUFFED WITH CRAYFISH | FOUR MAGAZINE
fillet-of-sole-stuffed-with-crayfish-four-magazine image
Fillet the soles. Crush the fish bones. Sweat them in a dry pan, add the sliced shallots and the mushroom trimmings. Deglaze with the white wine, reduce to 3⁄4, then add the mussel juice and reduce. Add the reduced fish stock …
From four-magazine.com


SOLE STUFFED WITH SPINACH BY OLIVIALAM_ | QUICK & EASY …
sole-stuffed-with-spinach-by-olivialam_-quick-easy image
Yummy Recipe for Sole Stuffed with Spinach by olivialam_ Sole Stuffed with Spinach ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (0) "Flaky sole stuffed with spinach, shallots, garlic, tomatoes, herbs, and mascarpone!"-- @olivialam_ Recipe. Yummy …
From thefeedfeed.com


SPINACH STUFFED SOLE – ASTRO
spinach-stuffed-sole-astro image
Combine spinach, ½ the onion and ½ red pepper. Add ¼ cup (60 mL) water to small skillet and cook the vegetables until spinach is wilted and the onion and red pepper are softened. Set aside. Add olive oil to skillet and cook remaining …
From astro.ca


BAKED STUFFED SOLE WITH SHRIMP SAUCE | WILLIAMS SONOMA
baked-stuffed-sole-with-shrimp-sauce-williams-sonoma image
2019-04-01 In a blender, combine all but 1/4 cup of the shrimp, the remaining white sauce, the stock and the tomato paste and puree until smooth. Transfer to a bowl and season with salt and cayenne. Pour the sauce over the sole and …
From williams-sonoma.com


SPINACH-STUFFED SOLE | BETTER HOMES & GARDENS
2011-06-14 Add spinach, feta cheese, stuffing mix, 1 tablespoon of the lemon juice, and the dillweed to saucepan; mix well (if mixture seems dry, add 1 tablespoon water).
From bhg.com
Total Time 20 mins
Calories 174 per serving
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cook spinach according to package directions; cool slightly. Drain spinach, pressing out excess liquid until spinach is dry.
  • Add spinach, feta cheese, stuffing mix, 1 tablespoon of the lemon juice, and the dillweed to saucepan; mix well (if mixture seems dry, add 1 tablespoon water). Spoon about 1/3 cup spinach mixture onto each piece of fish. Roll up fish around stuffing. Spray a 2-quart square or rectangular baking dish with nonstick coating. Place fish rolls, seam side down, in baking dish. Brush fish rolls with remaining 1 tablespoon lemon juice. Sprinkle lightly with pepper.
  • Bake, uncovered, in a 350 degree F oven about 20 minutes or till fish flakes easily when tested with a fork. Garnish with fresh lemon slices and dill sprigs, if desired. Makes 4 servings.


FILET OF SOLE STUFFED WITH SPINACH & FETA RECIPE
1. Saute chopped onion in small frying pan with the butter and olive oil until translucent. Transfer sauteed onions to a mixing bowl; add Feta cheese and spinach. 2. Preheat oven to 350 degrees. Cover a large plate (a dinner plate is fine) with a layer …
From recipes.sparkpeople.com


RECIPES FOR SOLE FILETS STUFFED WITH SPINACH MOUSSE
Sole with leeks and tomatoes 3; Sole and spinach casserole 3; Sole amandine 3; Sole fillet bake with cheese 3; Sole almondine with shrimp 3; Sole florentine au gratin 2; Sole in white wine and butter sauce 2; Sole en papillote with tomatoes and olives 2; Sole and wild mushrooms with saffron sauce 2; Sole filets stuffed with spinach mousse 2 ...
From cooktime24.com


FILLET OF SOLE - PREPPY KITCHEN
2018-04-06 1. Chop the dill, onion, shallot, and garlic and add to a hot pan with some butter. 2. Saute until softened and transparent but not browned, set aside. 3. Next, make a roux by melting butter in a saucepan and adding …
From preppykitchen.com


BAKED CRAB STUFFED SOLE WITH SPINACH - PARKER'S TAVERN BRASSERIE ...
Method. Preheat your oven to 180c. Make the brown butter separately by stirring the butter gently over a medium heat in a sauce pan, when you start to see it brown immediately take the pan off the heat and add the vinegar to stop the butter cooking. Lay the sole fillets on grease proof paper in a baking dish, chop the ginger and spring onions ...
From parkerstavern.com


CRAB STUFFED SOLE WITH SPINACH AND RICE PILAF RECIPE | SLIMFAST
Directions. Preheat oven to 375 F. In a medium saucepan add 3 tbsp olive oil (reserving 1 tbsp for rice pilaf) and heat to medium heat. Add in 1 cup onions until they begin to sweat down and begin to caramelize, then add garlic. Add lump crab meat, cream cheese, seafood seasoning, salt and pepper (to taste), and chives and stir until combined.
From slimfast.com


HEALTHY SPINACH-STUFFED SOLE RECIPE - MOMSWHOTHINK.COM
2008-03-18 1. Preheat oven to 400 degrees F. 2. Coat 10×6 inch baking dish with nonstick cooking spray. 3. Heat oil in skillet and sauté mushrooms for about 3 minutes or until tender. 4. Add spinach and continue cooking for about 1 minute or until spinach is barely wilted. Remove from heat and drain liquid into prepared baking dish.
From momswhothink.com


RECIPES FOR SOLE STUFFED WITH SPINACH
Recipes: sole fillets stuffed with crab, sole stuffed with shrimp and roasted red pepper cream cheese, sole stuffed with spinach, sole filets stuffed with spinach mousse and shrimp, sole filets stuffed with spinach mousse. resepi kek lemon moist | resepi salmon teriyaki | resepi kek lemon | kek brownies mudah | cara masak pork chop | resepi kek lemon lembut | resepi …
From cooktime24.com


FILLET OF SOLE STUFFED WITH SPINACH | THE LITERATE CHEF
2017-05-21 Pre-heat oven to 400 degrees. Place fillets on a flat surface, grey side up, with narrow end facing away from you. Heat olive oil in a non-stick skillet over medium heat, add shallots and sauté for about 1 minute, stirring continuously. Add spinach and sauté until wilted, about 2 to 3 minutes. Lower heat and add pine nuts, stir for another 1 ...
From theliteratechef.com


SPINACH-STUFFED SOLE - THE WASHINGTON POST
2005-08-17 Preheat oven to 400 degrees. Using nonstick spray oil, lightly grease a baking dish large enough to hold all the fish. In a large skillet over medium-high …
From washingtonpost.com


SOLE FILETS STUFFED WITH SPINACH MOUSSE RECIPE
Season 12 half-filets with lemon, salt and pepper. Set aside in the refrigerator. In a food processor process the rest of the fish 30 seconds. Add the spinach, salt, pepper and nutmeg, and process another 30 seconds.
From recipeland.com


SPINACH STUFFED BAKED SOLE - VITAL CHOICE
Add spinach and wine. Cook 2 to 3 minutes or until wine has evaporated, stirring occasionally. Transfer spinach mixture to a medium bowl; let stand 10 minutes to cool. Add Parmesan; toss until well-combined. Set aside. Place sole fillets on a clean work surface; season both sides with pepper to taste.
From vitalchoice.com


SPINACH STUFFED SOLE - RECIPE | COOKS.COM
4 sole, flounder, or other thin fish fillets (3/4 lb. total) In a microwave safe casserole, micro-cook spinach, uncovered on 100% power (high) 3-5 minutes or until thawed, breaking up with a …
From cooks.com


HEALTHY SOLE RECIPES | EATINGWELL
3. In this quick fish recipe, seasoned fillets of sole (or flounder) are sautéed in a hot skillet and topped with a simple sauce of sautéed garlic, slivered almonds, capers and lemon juice--a riff on sole meunière. This is a very simple dish but all your ingredients need to be ready by the stove because it cooks quickly once you turn on the ...
From eatingwell.com


SPINACH-STUFFED SOLE - MAYO CLINIC
2017-04-04 In a skillet, heat the olive oil over medium heat. Add the spinach, garlic and pepper. Saute until the spinach starts to wilt, 2 to 3 minutes. Place the sole fillets in the prepared baking dish. Place half of the spinach mixture in the middle of each fillet and roll up. Place the rolled fillets seam-side down. Brush with melted butter.
From mayoclinic.org


SPINACH-STUFFED SOLE RECIPE | RECIPELAND
Spinach-stuffed Sole recipe. Ready In: 20 min. Makes 2 servings, 38 calories per serving Ingredients: olive oil, spinach, garlic, black pepper, sole fillets, butter
From recipeland.com


SPINACH AND TOMATO STUFFED SOLE WITH BEURRE BLANC
2017-11-29 For the spinach stuffed sole: Heat oven. Preheat the oven to 375ºF (190ºC). Sauté onion. Heat a large sauté pan over medium heat, add two tablespoons of olive oil and heat through. Add the onion and sauté, stirring occasionally until soft and opaque, about 5 minutes. Cook the spinach.
From cookingwithcocktailrings.com


ASTRAY RECIPES: SOLE STUFFED WITH SPINACH^
Spray an ovenproof dish with Pam. Cook spinach in a small amount of water until just wilted, about 2-3 minutes. Mix spinach, cheese, garlic and parsley in a bowl. Place 2 tablespoons mixture in center of each fillet. Roll fillet and place in dish, seam side down; pour lemon juice over rolled fillets. Mix sauce and milk together and pour over fish. Bake about 15 minutes or until …
From astray.com


SPINACH-STUFFED SOLE FILLETS WITH CHEESE SAUCE – ROTARY RECIPES
Add the remaining spinach mixture. Optional: minced red pepper or fresh herbs such as basil, parsley, cilantro or oregano can be added at this point. Spread a little of the cheese sauce on the bottom of a baking dish. Lay the stuffed fillets on top, then spoon the rest of the sauce over the fillets. Bake in preheated oven at 350ºF for 20 minutes.
From rotaryrecipes.ca


SPINACH RICOTTA STUFFED DOVER SOLE - KARISTA BENNETT
2016-03-02 Instructions . Pre-heat the oven to 350F. Lightly oil an 8 ½ x 11 baking dish. In a food processor add the ricotta, spinach, garlic, ¼ cup …
From karistabennett.com


FILET OF SOLE STUFFED WITH SPINACH AND FETA CHEESE - RECIPE
Butter. Saute chopped onion in small frying pan with the butter and olive oil until translucent. Transfer sauteed onions to a mixing bowl; add Feta cheese and spinach. Preheat oven to 350°F. Cover a large plate (a dinner plate is fine) with a layer …
From cooks.com


SPINACH AND ZUCCHINI STUFFED DOVER SOLE - SCRUMPTIOUSMOMS
2015-10-17 Add 1/4 cup vegetable broth and zucchini and cook until tender. Toss in spinach to wilt. Return shallots and garlic to pan and mix all ingredients.
From scrumptiousmoms.com


SPINACH STUFFED SOLE RECIPE | SPARKRECIPES
Preheat oven to 400º F. 2. Spray a 10"x6" baking dish with nonstick cooking spray. 3. Heat oil in skillet; saute mushrooms about 3 minutes or until tender. 4. Add spinach and continue cooking about 1 minute or until spinach is barely wilted. Remove …
From recipes.sparkpeople.com


SOLE FILETS STUFFED WITH SPINACH MOUSSE - BIGOVEN.COM
Add your review, photo or comments for Sole Filets Stuffed with Spinach Mousse. American Main Dish Fish and Shellfish American Main Dish Fish and Shellfish Toggle navigation
From bigoven.com


SPINACH-STUFFED SOLE | RECIPE | LIFESOURCE NATURAL FOODS
2019-11-25 1/4 tsp pepper. 3 sprigs thyme leaves, chopped. 1 lemon, halved. Instructions: Preheat oven to 350F. Grease or line with parchment a 2 quart baking dish. Sprinkle fillets with a pinch of salt and pepper. In a small bowl, mix the egg with ricotta until smooth. Add feta, bread crumbs, spinach, thyme, and remaining salt and pepper.
From lifesourcenaturalfoods.com


SPINACH-STUFFED SOLE - GUIDING STARS
In a skillet, heat oil over medium heat. Add the spinach, garlic, and pepper and sauté until the spinach starts to wilt (2-3 minutes). Place the sole in the prepared baking dish. Place half of the spinach mixture in the middle of each fillet and roll up. Place the rolls seam-side down and brush with melted butter. Bake until the fish reaches ...
From guidingstars.com


SPINACH-STUFFED SOLE WITH LEMON-CHIVE SAUCE - BETTER HOMES
Recipes and Cooking; Spinach-Stuffed Sole with Lemon-Chive Sauce; Spinach-Stuffed Sole with Lemon-Chive Sauce. Rating: 4.5 stars. 2 Ratings. 5 star values: 1 ; 4 star values: 1 ; 3 star values: 0 ; 2 star values: 0 ; 1 star values: 0 ; Read Reviews ; Add Review; 2 Ratings ; The quick and easy spinach stuffing in this lean baked fish recipe adds flavor and texture. Source: …
From bhg.com


Related Search