Sole Rolls with Spinach and Lemon Slices Recipe

Name: Sole Rolls with Spinach and Lemon Slices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 shallot, minced; 3/4 pound spinach, stems removed; Pinch of coarse salt; Freshly ground pepper; 1 large lemon, washed; 1 tablespoon finely chopped almonds; 1 tablespoon mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon; 4 fillets (4 ounces each) gray sole, lemon sole, or flounder; 1/4 cup dry white wine

Servings: persons

1
Preheat the oven to 375F, with the rack in the center.
2
In a large saute pan, heat the oil over low heat.
3
Add the shallot; cook, stirring frequently, until soft, about 2 minutes.
4
Raise heat to medium; add spinach and salt, and season with pepper.
5
Cook, tossing frequently, until wilted and bright green, about 2 minutes.
6
Transfer to a colander, pressing down to remove liquid.
7
Chop finely; squeeze out remaining liquid.
8
Divide the spinach into 4 equal parts.
9
Slice the lemon in half crosswise; grate the zest of half, and combine with the almonds and herbs in a small bowl; set aside.
10
Slice the other lemon half very thinly into rounds.
11
Lay the fillets flat on a work surface, prettiest side down; place 1 part spinach at the narrow end of each.
12
Roll the fish into a cylinder, enclosing the spinach.
13
Place in a gratin dish, with lemon rounds in between.
14
Pour the wine into the dish.
15
Sprinkle one-quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil.
16
Bake until the fish is opaque and cooked through, 15 to 20 minutes.
17
Serve immediately.
18
(Per serving)
19
Calories: 152
20
Fat: 5g
21
Cholesterol: 57mg
22
Carbohydrate: 4g
23
Sodium: 236mg
24
Protein: 22g
25
Fiber: 3g

104

kcal

Calories

Fat

Carbs

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 10 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 shallot, minced, 3/4 pound spinach, stems removed, Pinch of coarse salt, and more.

Yes, Sole Rolls with Spinach and Lemon Slices falls under the Vegetarian 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!

Sole Rolls with Spinach and Lemon Slices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions