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Spinach Stuffed Sole

Two Spinach Stuffed Sole Fillets

A scant amount of oil and part-skim mozzarella cheese give this lower fat Spinach Stuffed Sole dish a Mediterranean flavor.


Nonstick cooking spray
1 teaspoon olive oil
1/2 pound fresh mushrooms, sliced
1/2 pound fresh spinach, chopped
1/4 teaspoon oregano leaves, crushed
1 clove minced garlic
1-1/2 pound sole fillets or other white fish
2 tablespoons sherry
4 ounces (1-cup ) part-skim mozzarella cheese, grated


Preheat oven to 400 degrees. Spray a 10 x 6-inch baking dish with nonstick cooking spray. Heat oil in skillet; saute mushrooms about 3 minutes or until tender. Add spinach and continue cooking about 1 minute or until spinach is barely wilted. Remove from heat; drain liquid into prepared baking dish.

Add oregano and garlic to drained sauteed vegetables; stir to mix ingredients. Divide vegetable mixture evenly among fillets, placing filling in center of each fillet. Roll fillet around mixture and place seam-side down in prepared baking dish.

Sprinkle with sherry, then grated mozzarella cheese. Bake 15-20 minutes or until fish flakes easily. Lift out with a slotted spoon.

Nutrition Information

Recipe makes 4 servings.
Serving size: 1 fillet roll
Calories: 262; Total Fat: 8g; Saturated Fat: 4g; Cholesterol: 95mg; Sodium: 312mg Potassium: 703mg

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