Spinach and Tomato Stuffed Sole with Beurre Blanc
This spinach and tomato stuffed sole with beurre blanc combines flaky white fish, a savory vegetable filling, and a classic French butter sauce for an impressive seafood dinner that's perfect for entertaining.
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Stuffed sole with beurre blanc is an elegant seafood recipe featuring tender sole fillets filled with spinach and tomatoes, then topped with a rich French butter sauce. While it looks restaurant-worthy, this dish comes together with simple ingredients and is perfect for date nights, dinner parties, or special occasions. If you’re looking for more seafood recipes, try this elevated cioppino or my take on a savory lobster pot pie.
Why You’ll Love This Recipe
- Impressive yet approachable – This stuffed sole recipe looks elegant enough for entertaining but uses simple techniques and ingredients.
- Rich and flavorful – The buttery beurre blanc sauce pairs perfectly with the delicate fish and savory spinach filling.
- Perfect for special occasions – Whether it’s a holiday meal, anniversary dinner, or dinner party, this dish always feels elevated.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Sole: Substitute flounder, fluke, Dover sole, or other thin white fish fillets.
- Spinach: Use kale, Swiss chard, or sautéed baby arugula in place of spinach.
- Tomatoes: Swap the tomatoes for roasted red peppers or sun-dried tomatoes.
- White wine: Use seafood stock or chicken stock if you prefer to cook without wine.
- Shallots: Replace shallots with finely diced sweet onion.
- Herbs: Add fresh dill, parsley, chives, or tarragon to the filling for additional flavor.
Pro Tip
Pat the fish dry before stuffing and rolling it. This helps the fillets hold their shape while baking and prevents excess moisture from thinning the beurre blanc sauce.
How to Make Stuffed Sole with Beurre Blanc (Step-by-Step)
- 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.
- Simmer wine. Add the white wine and peppercorns then lower the heat and simmer until about 3 tablespoons remain.
- Strain shallot. Strain out the shallot and peppercorns using a fine mesh strainer, then return the mixture to the saucepan.
- 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.
- Heat oven and sauté onion. 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.
- 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.
- 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.
- 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.
- 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.
- Serve with beurre blanc. Spoon the beurre blanc over the top and garnish with chives. Serve immediately.
How to Serve Spinach and Tomato Stuffed Sole with Beurre Blanc
- With vegetables: Serve alongside roasted asparagus, green beans, or sautéed spinach for a complete meal.
- With potatoes: Pair with mashed potatoes, roasted fingerling potatoes, or pomme purée to soak up the beurre blanc.
- With rice: Serve over wild rice or a simple pilaf for an elegant presentation.
- For entertaining: Plate each stuffed sole fillet individually and spoon the beurre blanc over the top just before serving.
- With bread: Add crusty bread to enjoy every last bit of the buttery sauce.
How to Store Spinach and Tomato Stuffed Sole with Beurre Blanc
- Refrigerate leftovers: Store the stuffed sole and beurre blanc separately in airtight containers in the refrigerator for up to 2 days.
- Reheat gently: Warm the fish in a 300°F oven until heated through to avoid overcooking.
- Warm the sauce carefully: Reheat the beurre blanc over low heat, whisking constantly to help prevent separation.
- Avoid freezing: The delicate fish texture and butter-based sauce do not freeze well.
FAQ – Frequently Asked Questions
What is beurre blanc sauce made of?
Beurre blanc is a classic French butter sauce made from a reduction of white wine and shallots that is emulsified with cold butter until smooth and silky.
Why did my beurre blanc sauce separate?
Beurre blanc can separate if it gets too hot. Keep the heat low and whisk in cold butter gradually to maintain a smooth, creamy emulsion.
Can stuffed sole with beurre blanc be made ahead of time?
Yes. The filling can be prepared up to one day ahead and the fish can be assembled several hours before baking. For best results, make the beurre blanc shortly before serving.
What fish can I substitute for sole in stuffed sole with beurre blanc?
Flounder, fluke, Dover sole, and other mild white fish fillets are excellent substitutes because they are thin, delicate, and easy to roll around the filling.
Other Recipes to Try
If you’re looking for more seafood dinner inspiration for summer, take a look at some of these crowd-pleasing favorites:
- Seared Fish Sandwich with Tarragon Yogurt
- Whole Roast Fish with Asian Spices
- Pacific Halibut en Papillote with Edamame Corn Succotash
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Spinach and Tomato Stuffed Sole with Beurre Blanc
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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.
Nutrition:
Calories: 1218kcal | Carbohydrates: 13g | Protein: 143g | Fat: 59g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 566mg | Sodium: 1036mg | Potassium: 2479mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9276IU | Vitamin C: 44mg | Calcium: 353mg | Iron: 5mg
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This sponsored post was created in partnership with Santa Monica Seafood – all opinions expressed are my own.
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