Spinach Stuffed Sole

Spinach Stuffed Sole


  • 2 lb. fresh flounder fillets
  • Pinch of salt and pepper
  • 1 egg, beaten
  • ½ cup part-skim ricotta cheese
  • ½ cup crumbled feta cheese
  • ½ cup bread crumbs
  • 1 cup fresh spinach leaves, chopped
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. dried thyme leaves
  • 1 large lemon


  1. Preheat oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray. Pat fish dry with paper towels and sprinkle each with a pinch of salt and pepper.
  2. In a small bowl, mix the egg with the ricotta until smooth. Add the feta, bread crumbs, spinach, ¼ tsp. salt, ¼ tsp. black pepper, and thyme. Mix until well combined.
  3. Divide the filling between the fish fillets, placing the filling on the widest end of the fillet. Roll the fish around the filling. Secure the seam with toothpicks, if needed.
  4. Place the stuffed fish, seam side down in the baking dish. Squeeze the juice of 1 lemon over the top of the stuffed fish. Cover and bake for 25 minutes. The stuffing should be cooked through and the fish should flake when touched with a fork.
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