Spinach and Tomato Stuffed Sole with Beurre Blanc

In this 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.

Course Main Course

Cuisine French

Keyword beurre blanc, fish, seafood, sole, spinach, tomato, white fish

Prep Time 15

Cook Time 20

Servings

Calories 1218kcal

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

US Customary - Metric

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