Spinach-Stuffed Sole With Lemon-Chive Sauce Recipe

Name: Spinach-Stuffed Sole With Lemon-Chive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 ounce) sole fillets, skinless (fresh or frozen) or 4 (4 ounce) flounder (fresh or frozen) or 4 (4 ounce) fish fillets, about 1/4 inch thick (fresh or frozen); salt and black pepper; 1 (10 ounce) package frozen chopped spinach, thawed; 1 beaten egg; 1 cup herb seasoned stuffing mix, slightly crushed; 2 tablespoons slivered almonds, toasted (see tip below); ⅓ cup sour cream; ⅓ cup mayonnaise or ⅓ cup salad dressing; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1 teaspoon lemon rind, finely shredded; ½ teaspoon prepared mustard; ¼ cup whipping cream; 1 tablespoon snipped fresh chives; snipped fresh chives (optional) or thinly sliced green onion (optional)

Servings: persons

4 (4 ounce) sole fillets, skinless (fresh or frozen) or 4 (4 ounce) flounder (fresh or frozen) or 4 (4 ounce) fish fillets, about 1/4 inch thick (fresh or frozen)
salt and black pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 beaten egg
1 cup herb seasoned stuffing mix, slightly crushed
2 tablespoons slivered almonds, toasted (see tip below)
⅓ cup sour cream
⅓ cup mayonnaise or ⅓ cup salad dressing
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 teaspoon lemon rind, finely shredded
½ teaspoon prepared mustard
¼ cup whipping cream
1 tablespoon snipped fresh chives
snipped fresh chives (optional) or thinly sliced green onion (optional)

1
Thaw fish, if frozen.
2
Rinse fish; pat dry with paper towels.
3
Season with salt and pepper; set aside.
4
For filling, drain spinach; squeeze out excess liquid.
5
In a medium bowl combine spinach, egg, stuffing mix, and almonds.
6
Spoon one-fourth of the filling onto the widest end of each fillet.
7
Roll up, securing rolls with wooden toothpicks.
8
Place fish in a greased 2-quart square baking dish.
9
Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily when tested with a fork and filling is heated through.
10
Meanwhile, for sauce, in a small saucepan combine sour cream, mayonnaise, thyme, lemon peel, and mustard.
11
Cook and stir over low heat until until heated through (do not boil).
12
Remove from heat.
13
In a medium mixing bowl beat whipping cream with an electric mixer on low speed until soft peaks form (tips curl).
14
Fold whipped cream and the 1 tablespoon chives into sour cream mixture.
15
Serve immediately over fish.
16
If desired, sprinkle with additional snipped chives or thinly sliced green onions.

315

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 14 ingredients. The key ingredients include: 4 (4 ounce) sole fillets, skinless (fresh or frozen) or 4 (4 ounce) flounder (fresh or frozen) or 4 (4 ounce) fish fillets, about 1/4 inch thick (fresh or frozen), salt and black pepper, 1 (10 ounce) package frozen chopped spinach, thawed, 1 beaten egg, and more.

Yes, Spinach-Stuffed Sole With Lemon-Chive Sauce 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 With Lemon-Chive Sauce

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