Sole Stuffed With Spinach

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
Advertisement

DIRECTIONS

  • 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.
Advertisement