Spinach-Stuffed Sole - 2 Guiding Stars
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This simple recipe is a rich and flavorful way to present flat, white fish. If sole isn’t available, consider using flounder or halibut instead.

Tip: The best way to get perfectly cooked meat or fish is always to use an instant read thermometer, but if you don’t have one, a general rule of thumb for cooking any fish is 8-10 minutes per 1″ of thickness measured at the thickest point.


  • 1 tsp. olive oil
  • 2 cups fresh spinach
  • 2 tsp. minced garlic
  • Pepper to taste
  • 2 (5 oz.) sole fillets
  • ½ tsp. butter, melted


  1. Preheat oven to 400ºF.
  2. In a skillet, heat oil over medium heat. Add the spinach, garlic, and pepper and sauté until the spinach starts to wilt (2-3 minutes).
  3. Place the sole in the prepared baking dish. Place half of the spinach mixture in the middle of each fillet and roll up. Place the rolls seam-side down and brush with melted butter. Bake until the fish reaches an internal temperature of 145ºF and opaque throughout when tested with the tip of a knife (8-10 minutes).
Nutritional analysis per serving: Calories 140; Total Fat 6g (8% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 66mg (22% DV); Sodium 445mg (19% DV); Total Carbohydrate 2g (1% DV); Dietary Fiber 0.5g (3% DV); Total Sugars 0g; Includes 0g Added Sugars (0% DV); Protein 19g; Vitamin D 20% DV; Calcium 4% DV; Iron 6% DV; Potassium 8% DV; Vitamin K 120% DV; Selenium 70% DV; Vitamin B12 70% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/spinach-stuffed-sole/
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