Filet of Sole
Cheesy and delicious baked Fillet of Sole stuffed with creamy spinach. Don't forget to check out my step by step photos and tips above!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 fillets of sole
- 10 oz frozen spinach (chopped, thawed and drained.)
- zest from 1 lemon
- 4 tbsp butter (50g)
- ½ onion (diced)
- 1 tbsp dill (chopped)
- 1 clove garlic (minced)
- 1 shallot (medium-large)
- ¼ cup all-purpose flour (25g)
- 1 cup cheddar cheese (113g, shredded)
- 1/2 cup chicken stock (120ml)
- 1 tsp worcestershire sauce
- ⅓ cup heavy cream (80g)
- ½ cup whole-milk (123g)
- pinch salt
- pinch pepper
- ¼ tsp paprika
- 1 tbsp lemon juice
Instructions
- 1
For the Fish:
- 2
Preheat to 350 degrees F.
- 3
Zest a lemon. Chop fresh dill, onion, shallot and garlic. Shred cheese. If you’re using frozen spinach, drain out the excess water with a sieve.
- 4
In a medium pan, melt about 2 tbsp of butter over medium high heat. Add in the dill, onions, shallot and garlic mixture. Sweat it out for about 10 min. Add in a pinch of salt and pepper to taste. Make sure to stir so nothing burns.
- 5
For the Sauce:
- 6
In a medium saucepan, melt about 2 tbsp butter, whisk in flour. Let it cook for a minute. Season with a pinch of salt and pepper.
- 7
Add in heavy cream, milk, paprika, cheddar cheese, Worcestershire sauce, chicken stock, onion mixture and lemon zest.
- 8
Cook and stir together until thick and combined.
- 9
Take about a cup of the cheese sauce and add it to the drained spinach. Mix to combine and finish off with a lemon juice.
- 10
For the Assembly:
- 11
Butter a casserole dish.
- 12
Add about 1-2 heaping tbsp of spinach mixture to each fillet. Gently roll.
- 13
Place the rolled fish into the buttered casserole pan.
- 14
Pour the cheese sauce over the fish, bake for about 20 min at 350 degrees F.