Sole Stuffed With Spinach

"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."
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Ready In:


  • 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
  • 12 teaspoon nutmeg, freshly grated


  • 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.

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I am a mother of 5, grandmother of 2. I have been cooking for 45 years and it is still my passion. I am married to a chef. My oldest son is also a chef. All my kids are major foodies. We really enjoy getting together for family holidays etc. And it is always all about the food and love & laughter. The baby in the icon is my 4 year old grandson, Oliver. The pic is me on my 59th b'day, my husband gave me those gorgeous pearls and we had a great evening. I also must mention the other lover in my life the very hairy, extemely beautiful, totally black cat named Spike; actually he is afraid of his own shadow so we gave him a tough guy name. One of my sons was a soldier in the Canadian military. I pray for all of our children who so bravely defend our way of life. I try to do something kind everyday. It really is nice to be nice. I detest pettiness, two faced people and dishonesty. I try to treat everyone I touch with the same respect I would like. Also I try not to sweat the small stuff. This is pretty much my survival philosophy. <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="">
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