STUFFED FILET OF SOLE is a wonderful, light dish that deserves a standing ovation. It's beautifully served, flavorful and above all healthy. I know I am guilty of saying this is the best and that is the best. Well I guess I'm a bit prejudiced with my own cooking and this one really is a winner. I developed this recipe because my clients love dinners that are easily digested and don't leave you with that heaviness in your stomach. You know the type that all you want to do is sleep after the meal. That won't happen. Remember this though, make sure you buy from a reputable source that carries freshly caught fish with no fishy smell. Also make sure that the fish is wild caught instead of farm raised. I use Parmesan Cheese in this dish but if you are lactose intolerant, you can leave it out or get the Vegan Parmesan Style Cheese which has a great taste. The Herb Butter can also be replaced by the Earth Balance Vegan Spread. It has a rich taste like butter and melts like the real thing.
STUFFED FILET OF SOLE
6 - Gray Sole (or Dover Sole) that are good size with no tears 4 - Lemons Extra Virgin Olive Oil Spray Parsley (for garnish) Kerigold Garlic and Herb Butter Frozen Spinach 1 - jar Roasted Red Pepper Quartered Artichoke Hearts White Wine Shredded Parmesan Cheese Salt and Pepper
1) Lay the Sole on a cutting board and squeeze Lemon Juice all over both sides of the fish. This gives it a clean, fresh smell just to enhance the fresh smell it already has. Use your hands or a basting brush to make sure all areas are covered with the juice. Lightly sprinkle salt and pepper on both sides. Lightly!!!!!! 2) Defrost the Spinach and squeeze out the water to where it is pretty dry. Set aside. 3) Spray the top of the Sole lightly with the Extra Virgin Olive Oil Spray. Covering only the bottom third of the widest part of the filet, place a piece of Roasted Red Pepper about 1" wide and the width of the filet. Next place pieces of the spinach to cover the Pepper. Put 2-3 quarters of the Artichoke on top of the Spinach. Remember, only the bottom third of the filet gets the stuffing. 4) Sprinkle the Parmesan Cheese on top of the filling and roll the filet from the bottom creating a roulade (roll). Be careful because you don't want your filling to fall out. Place the filet in a baking dish with the stuffing showing on the sides. Place a pad of the herb butter on top and several all around the rolls. Pour 1 cup of White Wine on the bottom of the dish. When the butter melts and mixes with the Wine it makes a lovely sauce. 5) Bake in a 350 degree oven for 30 minutes. The fish should be flaky and ready to serve hot. You can sprinkle chopped Parsley on top of each roll along with some extra Parmesan Cheese. Soooooo good. Serve with the other 2 Lemons cut in wedges.