Spinach and Feta-Stuffed Fillet of Sole

By bakers_delight85

Ingredients

• 3 Tbsp. unsalted butter
• 2 10-ounce bags fresh spinach, stemmed and thoroughly washed
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 cup (4 ounces) crumbed feta cheese
• 1 Tbsp. dried oregano
• 1 Tbsp. chopped fresh parsley
• 4 6-ounce sole fillets (tilapia or another firm white fish can be substituted)
• 1 lemon
• 2 Tbsp. olive oil
• 2 Tbsp. paprika

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees F.
In a large saute pan, melt 1 Tbsp. of the butter and saute the spinach until wilted. Season with 1/8 tsp. of the salt and 1/4 tsp. of the pepper. (If your pan isn't big enough to handle all that spinach, this can be done in batches, with more butter added as needed.) Drain away any accumulated liquid from the spinach.
In a medium bowl, toss the cooked spinach with the crumbled feta cheese, oregano and parsley.
On a clean work surface, lay the fish fillets flat and season with the remaining 1/8 tsp. salt and 1/4 tsp. pepper. Cover each fillet with the spinach-feta filling. Starting with the narrow end of the fillet, roll the fish into a tight, rough package (as your would a jelly roll). If needed, fasten with a toothpick.
Place the rolled and stuffed fillets in a baking dish. Just before cooking squeeze the lemon and drizzle olive oil over the fish, then sprinkle with the paprika.
Bake for about 8 minutes, until the fish is opaque and white. Cooking time with depend on the thickness of the fish, so check frequently. Serve right away, while the cheese is hot.