Spinach Stuffed Sole Fillets Recipe

Name: Spinach Stuffed Sole Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter or margarine; 2 Tbsp. flour; 1/2 tsp. salt; 1/4 tsp. paprika; 1 1/4 c. half and half; 1 c. shredded Cheddar cheese; grated peel and juice of 1/4 lemon; 1 (10 oz.) pkg. frozen, chopped spinach, cooked and well drained; 3 tsp. finely sliced green onion (or more); 6 or 7 pieces sole fillets (1 1/2 lb.)

Servings: persons

2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
1 1/4 c. half and half
1 c. shredded Cheddar cheese
grated peel and juice of 1/4 lemon
1 (10 oz.) pkg. frozen, chopped spinach, cooked and well drained
3 tsp. finely sliced green onion (or more)
6 or 7 pieces sole fillets (1 1/2 lb.)

1
Melt butter in saucepan; stir in flour, salt and paprika. Gradually add the half and half.
2
Cook and stir over medium heat until thickened.
3
Add 1/2 cup of cheese, lemon peel and juice and stir until cheese melts.
4
Add 1/3 cup cheese sauce to cooked spinach and green onion.
5
Stir to blend.
6
Place some spinach mixture on each fish fillet and roll up.
7
Place seam side down in shallow baking dish.
8
Spoon remaining cheese sauce over fish. Bake at 350u00b0 for 30 to 35 minutes until fish flakes easily with a fork.
9
Garnish with additional slices of green onion.
10
Serve fish rolls with rice and top with remaining cheese sauce.

424

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 10 ingredients. The key ingredients include: 2 Tbsp. butter or margarine, 2 Tbsp. flour, 1/2 tsp. salt, 1/4 tsp. paprika, and more.

Yes, Spinach Stuffed Sole Fillets 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 Sole Fillets

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