Spinach and Tomato Stuffed Sole with Beurre Blanc

In this baked stuffed sole recipe, a lightly seasoned spinach and tomato mixture is rolled into pinwheels inside delicate filets of fish and paired with a rich beurre blanc sauce which is added just before serving.

Stuffing the fish with the spinach and tomato mixture helps to keep the fish moist while it cooks. This entrée comes together quickly – the thin filets, don’t take long to cook and it is perfect for weeknight dinners.

Spinach and Tomato Stuffed Sole with Beurre Blanc

Key Ingredients for This Recipe

• Petrale Sole – Sole is a mild, flat, white fish. Petrale sole, is actually a Pacific flounder rather than a true sole. Dover sole is much more rounded though it or another thin whitefish can be used n this recipe.
• Beurre blanc – Beurre blanc is an emulsified French butter sauce. It’s made with sautéed shallots, simmered wine, peppercorns and plenty of butter whisked in to create a stable sauce. The cubes of cold butter have to be whisked in one at a time so the sauce properly emulsifies.
• Spinach – The spinach is sautéed and combined with the tomato mixture to act as the filling for the white fish.

How to Make Stuffed Sole with Beurre Blanc

For the beurre blanc:

1. Sauté shallot. Heat a small saucepan over medium heat, add the olive oil and heat through. Add the shallot and sauté, stirring occasionally, until soft and opaque, about 4 minutes.
2. Simmer wine. Add the white wine and peppercorns then lower the heat and simmer until about 3 tablespoons remain.
3. Strain shallot. Strain out the shallot and peppercorns using a fine mesh strainer, then return the mixture to the saucepan.
4. Whisk in the butter. Whisk in the butter, one tablespoon at a time, waiting until the butter melts before adding the next. Season to taste with salt.

For the spinach stuffed sole:

1. Heat oven. Preheat the oven to 375ºF (190ºC).
2. Sauté onion. Heat a large sauté pan over medium heat, add two tablespoons of olive oil and heat through. Add the onion and sauté, stirring occasionally until soft and opaque, about 5 minutes.
3. Cook the spinach. Add the spinach to the pan and cook until all the spinach has wilted, about 2 minutes. Next, add the tomatoes and tomato paste to the pan, stirring to combine. Season with salt and pepper.
4. Fill the spinach. Add the remaining tablespoon of olive oil to the bottom of an 8-inch cast iron gratin dish. Lay the filets of sole on a clean work surface. Working one at a time, add about 3 tablespoons of the tomato spinach mixture at the narrow end a filet.
5. Roll the fish and add to a baking dish. Roll the fish into a cylinder and place, flap side down, in the gratin dish.  Repeat with the remaining filets of fish and add lemon rounds in between the fish rolls.
6. Bake. Cover the gratin dish with parchment paper then aluminum foil, then bake until the fish is opaque and cooked through, about 15 to 20 minutes.
7. Serve with beurre blanc. Spoon the beurre blanc over the top and garnish with chives. Serve immediately.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Seared Fish Sandwich with Tarragon Yogurt
• Whole Roast Fish with Asian Spices
• Pacific Halibut en Papillote with Edamame Corn Succotash

Spinach and Tomato Stuffed Sole with Beurre Blanc

Print Pin

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the beurre blanc:

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, diced
• 1 cup dry white wine
• 3 black peppercorns
• 8 tablespoons unsalted butter
• Kosher salt, to taste

For the spinach stuffed sole:

• 3 tablespoons extra-virgin olive oil, divided
• 1 cup diced yellow onion
• 12 ounces baby spinach
• 1 medium Roma tomato, cored, seeded and diced
• 2 teaspoons tomato paste
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 5 fillets petrale sole, about 6 ounces each
• 1 medium lemon, sliced
• 1 teaspoon chopped chives

Instructions:

For the beurre blanc:

• Heat a small saucepan over medium heat, add the olive oil and heat through. Add the shallot and sauté, stirring occasionally, until soft and opaque, about 4 minutes.
• Add the white wine and peppercorns then lower the heat and simmer until about 3 tablespoons remain.
• Strain out the shallot and peppercorns using a fine mesh strainer, then return the mixture to the saucepot.
• Whisk in the butter, one tablespoon at a time, waiting until the butter melts before adding the next. Season to taste with salt.

For the spinach stuffed sole:

• Preheat the oven to 375ºF (190ºC).
• Heat a large sauté pan over medium heat, add two tablespoons of olive oil and heat through. Add the onion and sauté, stirring occasionally until soft and opaque, about 5 minutes.
• Add the spinach to the pan and cook until all the spinach has wilted, about 2 minutes. Next, add the tomatoes and tomato paste to the pan, stirring to combine. Season with salt and pepper.
• Add the remaining tablespoon of olive oil to the bottom of an 8-inch cast iron gratin dish. Lay the filets of sole on a clean work surface. Working one at a time, add about 3 tablespoons of the tomato spinach mixture at the narrow end a filet.
• Roll the fish into a cylinder and place, flap side down, in the gratin dish.  Repeat with the remaining filets of fish and add lemon rounds in between the fish rolls.
• Cover the gratin dish with parchment paper then aluminum foil, then bake until the fish is opaque and cooked through, about 15 to 20 minutes. Spoon the beurre blanc over the top and garnish with chives. Serve immediately.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings

This sponsored post was created in partnership with Santa Monica Seafood – all opinions expressed are my own.