February 24, 2010
Stuffed Sole
Mild, tender white fish stuffed with a light simple stuffing. Pour your favorite Sauvignon Blanc and light some candles.
It’s a great date night meal or first-meal date.
Start with fresh thin, mild fish such as Petrale Sole, Dover Sole, fillet of Cod, or Talapia. Not to worry about making sure the fish is shaped perfectly for containing the entire stuffing. The presentation of this meal is deceiving as to how easy and quick it is to prepare.
What you’ll need
| 1 lb | 4 filleted | Petrale Sole |
| 2 C | fresh | Bread Crumbs |
| 2 C | rough chopped | Baby Spinach |
| 1 1/2 C | Ricotta Cheese | |
| 1 | whole | Egg |
| 2 T | Olive Oil | |
| 1/2 tsp | minced | Garlic |
| 1/2 tsp | Salt | |
| 1/4 tsp | freshly ground | Pepper |
| 1/4 tsp | freshly grated | Nutmeg |
How to make it
Preheat oven to 380° F.
Rinse the fish and pat dry with paper towel. Season well both sides with salt and pepper. In a large bowl toss spinach with the nutmeg, then add ricotta cheese, garlic, and the lightly scrambled egg. Toss bread crumbs with olive oil and then fold into mixture. Take a quarter of the mixture and wrap with one fillet of fish. Gently lay into a lightly greased baking dish. Once all four fillets are stuffed, sprinkle about 1 tablespoon of olive oil over the tops of the fish. Place into middle rack of oven and bake uncovered for 30 minutes.
Serve on a bed of seasoned rice or couscous.
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