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Wednesday, April 13, 2011

rolled fillet of sole with sweet potato oven fries

 i would like to take credit for creating this stuffed fish  recipe but i got the idea from a blog called 'beyond salmon' and made a few changes. it is a keeper and it its easy.  it would work equally as well with flounder but the grocery store had this beautiful wild pacific sole.

Ingredients for the stuffing
1 bag of baby spinach
1 tablespoon olive oil
1 cup crab meat, picked
4 ounces light cream cheese, whipped  is easier

remaining ingredients
1-1 1/2 pound sole or flounder
1/3 cup white wine, i used prosecco
1/4 cup water
salt and pepper

3 sweet potatoes, peeled and cut into 8th's lengthwise
1 tablespoon olive oil

preheat oven to 400 degrees

Filling preparation
heat a large frying pan, i use my cast iron skillet , and add oil. dump rinsed and very well drained spinach and stir until just wilted. remove from the pan and cool. remove any liquid from the spinach and combine with cream cheese and crab meat.

rinse and dry fish with paper towels. lay the fillets out on a surface with the smooth side down.( i sprinkled  the fish with my favorite cajun seasoning ). place about 2 tablespoons of filling  onto the thick part of the fillet. roll it. place the rolled fillets in a greased dish with the seam side down. pour the  wine and water into pan with the fillets
 cut sweet potatoes into lengthwise pieces and toss with the olive oil. place on a foil lined cookie sheet and sprinkle with salt.

place fish and potatoes in the 400 degree preheated oven and bake for 20 minutes.

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