Filet of Sole Roulades with Mushroom-Spinach Stuffing

Sole and flounder are very mild fish, which makes them perfect for adding lots of flavor with stuffing or sauces. Because the filets are long and thin, they can be rolled up to really blend the flavors and make a beautiful presentation. It's an easy and elegant dish to serve over the holidays or anytime.

Here, I've stuffed the filets with mushrooms, spinach and onions. Add some cooked, chopped bacon if you like for a little smoky flavor, or make up your own stuffing and follow the instructions. This recipe is also gluten-free.

Filet of Sole Roulades with Mushroom-Spinach Stuffing
(Make 4 servings.)

• 4 filets of sole (or flounder)
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 8 ounce package of baby bella or white mushrooms - cleaned, stemmed and sliced
• 1/4 teaspoon dried chopped thyme
• 1 cup chopped spinach, fresh or frozen (thawed and dried)
• Salt and pepper to taste
• 2 tablespoons butter, melted
• 1/4 cup white wine or water

Preheat oven to 400°F.


Filet of Sole Roulades with
Mushroom-Spinach Stuffing 

Cut each fillet in half lengthwise, removing and discarding the small strip of sinew from the center of the fillets. Dry the filets, salt and pepper and set aside.

Heat the oil in a large sauté pan. Add the onions, garlic, mushrooms and thyme and sauté until onions are soft and the mushroom liquid has been absorbed. Add the spinach until heated through. Salt and pepper to taste.

Generously butter a square glass baking dish. Place filets on a sheet of wax paper, smooth side up with the wide end closest to you. Spread the mushroom-spinach filling evenly over the filets smoothing the surface with a small spatula. Roll each filet toward the tail. Place the roulades in the pan, tail side down. Spread a little of the melted butter on the top of each roulade. Add the wine or water to the bottom of the pan and bake for 15 minutes. Serve immediately.