Sole Fish Layered Casserole
Dive into the comforting layers of this Sole Fish Layered Casserole, where tender sole fillets meet vibrant baby spinach and burstingly sweet cherry tomatoes in a rich, creamy Parmesan sauce. This elegant yet easy-to-make dish features alternating layers of delicately seasoned fish, wilted greens, and juicy tomatoes, all topped with a golden breadcrumb crust infused with fresh parsley. The casserole is baked to perfection, allowing the flavors to meld together in a harmonious medley. Perfect for weeknight dinners or special occasions, this recipe is not only a feast for the palate but also a visual delight. Ready in under an hour, this pescatarian masterpiece is a wholesome, flavorful way to elevate your casserole game while satisfying seafood lovers at the table.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 4 cups baby spinach
- 1 cup cherry tomatoes
- 2 tablespoons butter
- 3 cloves garlic
- 1 medium onion
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the baby spinach and cook until wilted, about 2-3 minutes. Set aside.
In the same skillet, melt the butter. Add minced garlic and diced onion. Cook until fragrant and translucent, about 3-5 minutes.
Slowly stir in the heavy cream and bring it to a gentle simmer. Add grated Parmesan cheese, stirring until the cheese is fully melted and the sauce is slightly thickened. Season with salt and black pepper.
Lay half of the sole fillets on the bottom of the prepared casserole dish. Drizzle with 1 tablespoon of lemon juice and sprinkle with a pinch of salt.
Spread half of the cooked spinach and half of the cherry tomatoes (halved) over the fish. Pour half of the creamy Parmesan sauce over the layer.
Repeat the layers: remaining sole fillets, lemon juice, remaining spinach, cherry tomatoes, and the rest of the sauce.
In a small bowl, combine breadcrumbs with 1 tablespoon of olive oil and chopped parsley. Sprinkle the mixture evenly over the top of the casserole.
Bake for 25-30 minutes, or until the fish is cooked through and the top is golden brown and bubbling.
Remove from the oven and let sit for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 305 mg | 23% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 466 mg | 10% | |
*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.
