Recipe: Spinach-Stuffed Flounder or Sole

What’s for dinner? We’ve partnered with the Massachusetts Division of Marine Fisheries and fourth-generation fishmonger Laura Foley Ramsden to bring you delicious inspiration for preparing local seafood.

 

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Spinach-Stuffed Sole (Serves 4)

Delicate local sole (or any flatfish, like flounder or fluke) is rolled around a creamy spinach filling, then baked in white wine for an elegant but easy make-ahead dinner.

Ingredients

• 4 sole, flounder, or fluke fillets (5–6 oz each)

• 1 cup frozen chopped spinach, thawed and squeezed dry

• 3 oz cream cheese, softened

• 1/4 cup grated Parmesan cheese

• 1/2 cup shredded Swiss cheese

• 1/4 cup plain dry breadcrumbs

• 1 tablespoon melted butter (for stuffing)

• Salt and black pepper, to taste

• 2 tablespoons butter (for topping)

• 1/2 teaspoon paprika

• 1/4 cup dry white wine

• Lemon wedges and chopped parsley (optional, for serving)

Instructions

1. Make the stuffing:
   In a medium bowl, mix together the spinach, cream cheese, Parmesan, Swiss cheese, breadcrumbs, melted butter, salt, and pepper until well combined.

2. Assemble (up to 1 day ahead):
   Pat fish fillets dry and lay them flat on a work surface, skin-side down. Divide the stuffing evenly between the fillets, placing it near the wider end of each. Roll up each fillet around the filling and place seam-side down in a lightly buttered baking dish. Top each roll with a small piece of butter and a sprinkle of paprika. Cover and refrigerate for up to 24 hours.

3. Bake:
   Preheat the oven to 425°F. Pour the white wine into the baking dish around the fish rolls. Bake uncovered for 12 to 15 minutes, or until the fish is cooked through and flakes easily with a fork.

4. Serve:
   Spoon the buttery wine sauce from the pan over the fish rolls. Serve with lemon wedges and garnish with chopped parsley if desired.