Savory Stuffed Sole Fillets
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
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!