Savory Stuffed Sole Fillets

Ingredients

  • 6- 8 ounce fillets of sole (skinned loup de mer, snapper, striped bass, work well also*)

  • 3 1/2 tablespoons extra virgin olive oil, separated, 2 tablespoons for stuffing and 1 1/2 tablespoons for fish

  • 1/4 cup shallots, finely chopped

  • 2 tablespoons garlic, minced

  • 2 1/2 cups grape tomatoes, cut in half, separated, 1 1/2 cups for stuffing and 1 cup for baking

  • 1 cup fresh baby spinach, firmly packed

  • 18 leaves fresh baby spinach

  • 3/4 cup panko bread crumbs

  • 1 tablespoon fresh oregano

  • 1/4 teaspoon crushed red pepper flakes

  • 3/4 teaspoon kosher salt for stuffing

  • 1/2 teaspoon herbed sea salt* for fish

  • 1 1/2 cups chardonnay wine

Directions

  • Pre heat oven to 425 degrees

  • In saute pan heat 2 tablespoons olive oil, saute shallots 2 minutes, add garlic, saute for 1 minute.

  • Transfer mixture to food processor, add 1 1/2 cups tomatoes, 1 cup spinach, red pepper flakes, oregano, and 3/4 teaspoon kosher salt. Pulse until just combined. Put mixture into bowl and add panko crumbs. Mix well.

  • Set fillets on a flat surface, lay 3 spinach leaves on fish, starting with thinner side, add scant 1/4 cup of stuffing and roll, jelly roll style. Secure with toothpick or skewer. (*if using a thicker fillet, cover with plastic wrap and flatten gently with a mallet until even and rolleable).

  • Arrange fish on baking dish, drizzle with remaining olive oil and season with herbed salt. Add remaining tomatoes and wine to dish. Bake 15 to 18 minutes.

  • Plate fish when done, garnish with tomatoes and drizzle with wine before serving. Great with baked stuffed mushrooms as a side!

  • This recipes serves 6 people. Enjoy!

Dirk FucikFISH