Rolled Fillet of Sole
Delight your taste buds with this elegant Rolled Fillet of Sole recipe, a show-stopping seafood dish that’s as easy to make as it is impressive. Tender sole fillets are filled with a creamy, flavor-packed mixture of baby spinach, cream cheese, Parmesan, and a kiss of fresh lemon zest, then delicately rolled into spirals and topped with crispy panko breadcrumbs. Baked to perfection in a buttery white wine bath and finished with a luscious, velvety cream sauce, this dish strikes the perfect balance between light and indulgent. Ready in just 35 minutes, this restaurant-worthy recipe is ideal for a dinner party or a romantic date night. Serve with steamed vegetables or rice pilaf to complete this sophisticated and flavorful meal. Keywords: Rolled Fillet of Sole, baked sole recipe, cream cheese stuffed fish, elegant seafood dishes, easy dinner party recipe.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 2 cups baby spinach
- 4 tablespoons cream cheese, softened
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon lemon zest
- 2 tablespoons panko breadcrumbs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsalted butter
- 0.5 cup dry white wine
- 0.5 cup heavy cream
- 1 tablespoon chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray and set aside.
Blanch the baby spinach by placing it in boiling water for 30 seconds, then immediately transferring it to an ice bath. Drain the spinach and pat it dry with paper towels.
In a small bowl, mix the softened cream cheese, Parmesan cheese, blanched spinach, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
Lay each sole fillet flat on a clean work surface. Spread a layer of the spinach and cream cheese mixture evenly over each fillet.
Carefully roll each fillet from the narrow end to the wide end, forming a spiral. Secure the rolls with toothpicks if needed.
Place the rolled fillets seam-side down in the prepared baking dish. Sprinkle the panko breadcrumbs evenly over the top of the rolls.
Melt the butter and drizzle it over the breadcrumb topping. Pour the dry white wine into the baking dish around the fillets (not over the top).
Bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork.
While the fish is baking, prepare the cream sauce. In a small saucepan over medium heat, combine the heavy cream with 1/4 teaspoon salt and a pinch of black pepper. Heat gently until warm, stirring occasionally. Do not let it boil.
Remove the fillets from the oven and spoon the warm cream sauce over the top. Garnish with chopped fresh parsley.
Serve immediately with your choice of sides, such as steamed vegetables or rice pilaf.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1964 mg | 85% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 351 mg | 27% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
