Rolls of Sole Recipe

Name: Rolls of Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 tablespoons minced shallots; 12 lb swiss chard, finely chopped (about 3 c.); 10 ounces cooked and peeled medium shrimp, divided; 12 lb feta, cut into cubes and soaked in cold water for 15 to 30 minutes; 8 sole fillets, about 4 to5 oz, each; fresh ground black pepper; vegetable oil cooking spray; ⅓ cup dry white wine; paprika; 8 slices large ripe tomatoes (to garnish); 8 small basil leaves (to garnish)

Servings: persons

1 teaspoon olive oil
2 tablespoons minced shallots
12 lb swiss chard, finely chopped (about 3 c.)
10 ounces cooked and peeled medium shrimp, divided
12 lb feta, cut into cubes and soaked in cold water for 15 to 30 minutes
8 sole fillets, about 4 to5 oz, each
fresh ground black pepper
vegetable oil cooking spray
⅓ cup dry white wine
paprika
8 slices large ripe tomatoes (to garnish)
8 small basil leaves (to garnish)

1
Briefly heat the olive oil in a nonstick skillet, add the shallots and saute 1 minute.
2
Add the chard and saute about 2 minutes, or until the chard has wilted.
3
Remove the skillet from the heat and set aside to cool slightly.
4
Preheat oven to 375 Fahrenheit.
5
Slice 4 of the shrimp in half lengthwise and set them aside.
6
Coarsely chop the remaining shrimp and place them in a large bowl.
7
Drain the feta and crumble it into the bowl of chopped shrimp.
8
Add the sauteed chard and shallot mixture and stir to combine well.
9
Place the fillets on a work surface and sprinkle them with the pepper.
10
Divide the mixture in the bowl among the fillets, spreading it evenly and patting it down.
11
Starting from the tail (narrow) end, roll up each fillet and secure the rolls with toothpicks.
12
Place the rolls in a shallow baking dish that has been sprayed with vegetable oil.Pour the wine into the dish.
13
Sprinkle the fish lightly with paprika.+.
14
Cover the baking dish with aluminum foil.
15
sealing it around the edges.
16
Place in the hot oven and bake about 15 minutes.
17
While the fish cooks, arrange the tomato slices on a serving platter or on individual plates, and top each slice with a bay leaf.
18
When the fish is done, remove each roll with a slotted spatula and place one on each tomato slice.
19
Top each roll with a reserved shrimp half as garnish.

3711

kcal

Calories

288

Fat

Carbs

212

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 tablespoons minced shallots, 12 lb swiss chard, finely chopped (about 3 c.), 10 ounces cooked and peeled medium shrimp, divided, and more.

Yes, Rolls of Sole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rolls of Sole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions