Spinach Stuffed Baked Sole Recipe

Name: Spinach Stuffed Baked Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 8 (3 to 4-ounce) fillets of sole; 1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's); 1 lemon, 1/2 cut into wedges and 1/2 juiced; Salt and fresh ground black pepper; Artichoke Ratatouille, for serving, recipe follows; 3 tablespoons olive oil; 1 small eggplant, diced into 1-inch cubes; 1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye); 1 (9-ounce) package frozen artichoke hearts, thawed; 1 tablespoon minced garlic; 1/2 teaspoon red pepper flakes; Salt and fresh ground pepper; 1 (14.5-ounce) can diced tomatoes; 1/4 cup chopped fresh basil

Servings: persons

Cooking spray
8 (3 to 4-ounce) fillets of sole
1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's)
1 lemon, 1/2 cut into wedges and 1/2 juiced
Salt and fresh ground black pepper
Artichoke Ratatouille, for serving, recipe follows
3 tablespoons olive oil
1 small eggplant, diced into 1-inch cubes
1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)
1 (9-ounce) package frozen artichoke hearts, thawed
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
Salt and fresh ground pepper
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh basil

1
Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
2
Lay the fillets out onto a clean work surface.
3
Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets.
4
Roll each fillet up and place rolled-side down in the prepared casserole dish.
5
Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice.
6
Sprinkle generously with salt and pepper.
7
Bake until the fish is opaque and cooked through, 20 to 25 minutes.
8
Serve with Artichoke Ratatouille on the side.
9
In a high-sided skillet, heat the oil over medium heat.
10
Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper.
11
Saute until vegetables are almost completely cooked through, about 5 minutes.
12
Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes.
13
Just before serving, stir in the basil.
14
Taste and adjust seasoning, if necessary.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Cooking spray, 8 (3 to 4-ounce) fillets of sole, 1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's), 1 lemon, 1/2 cut into wedges and 1/2 juiced, and more.

Yes, Spinach Stuffed Baked Sole 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.

Spinach Stuffed Baked Sole

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