Spinach Stuffed Sole

I like sole primarily because it’s a fish which is mild and delicate in flavor so that even those who are not big fish fans tend to enjoy it and it can be easily stuffed. I find when you stuff sole, it remains moist even when you heat it on a warmer for Shabbat or a holiday, as long as you don’t keep it on for hours and hours.

The combo of sole and spinach is particularly successful and is visually stunning as well. You can’t call it florentine since you aren’t loading it up with cream and butter, but that is all to the good. This is not a heavy dish and yet, if you serve this as a main, with two stuffed soles per person, it is nicely filling with a side dish. If you serve this as an appetizer (both of which I’ve done and often) it is just right and remember that it is both delicate and fresh in flavor (think the green of spinach) and the eye appeal as well.

Aside from all the rest, it cooks in about 25 minutes and doesn’t take long to put together.

For this I used frozen spinach (had no fresh to hand) and I let it defrost in a colander in the sink with paper towels beneath the spinach so that the spinach wouldn’t seep through.

It pays to defrost the spinach early since it can take quite awhile to defrost and you want to squeeze as much liquid as possible out of it or it will unbalance the filling. I just take handfuls (using my trusty dusty latex gloves) and squeeze and squeeze and take my frustrations out on it 🙂 . Then place in a bowl.

As you can see I take my squeezing seriously.

Then, add onion which you’ve sauteed and egg and breadcrumbs and combine thoroughly.

Add spices and breadcrumbs and mix.

Then, take your rinsed and patted dry sole and lay it shiny side down on a board.

Take a palmful of spinach mixture

and lay it on the end of the piece of sole.

Now roll your piece of sole around the filling till enclosed.

And brush with mayo, mustard and milk/soy milk topping.

Bake 25-30 minutes at 350 degrees till light brown.

You can serve this with bulgur or brown rice or with a side of cucumber salad or coleslaw. Really, with most side dishes. It’s delicious and yummy. A hit even with most fish haters!

Spinach Stuffed Sole

One package frozen sole, about 10 medium pieces, defrosted, rinsed and patted dry
One whole 16 ounce (453 grams) package of frozen chopped spinach of Bodek (or similar)
2 tablespoons vegetable oil (I wouldn’t use olive oil here, too overpowering)
1 small peeled, chopped onion
1 cup breadcrumbs (For Pesach use 1/3 cup matzah meal or potato starch)
1/2 teaspoon cumin
1 scant teaspoon nutmeg
1 scant teaspoon salt
Pinch black pepper
3 eggs

Topping:

1/2 cup mayonnaise
1 1/2 tablespoons whole grain or brown or deli (not hot) mustard
1/4 cup soy or regular milk (if dairy)

Directions:

Preheat oven to 350 degrees.

Defrost spinach thoroughly and drain in colander. Then squeeze like crazy till spinach is truly not wet or you will unbalance the filling. Put in a bowl. Sautee the peeled, chopped onion in the oil till light brown. Cool and add to spinach in bowl. Add breadcrumbs, spices and eggs and mix thoroughly.

Take defrosted rinsed and patted dry sole and lay on a board. Take a palmful of spinach mixture and wrap sole around the mixture (see pic above) to encompass the filling. Lay all the rolls in a baking pan which you sprayed with oil spray so the fish won’t stick.

Mix topping mixture together till smooth. Brush generously on all the rolled soles. Bake 25 to 30 minutes till light brown.