Spinach-Stuffed Sole



  • 1 lb fresh sole fillets
  • pinch of salt and pepper
  • 1 egg, beaten
  • 1/4 cup whole milk ricotta cheese
  • 1/2 cup feta, crumbled
  • 1/4 cup bread crumbs
  • 1 cup fresh spinach, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 sprigs thyme leaves, chopped
  • 1 lemon, halved


  1. Preheat oven to 350F. Grease or line with parchment a 2 quart baking dish. Sprinkle fillets with a pinch of salt and pepper.
  2. In a small bowl, mix the egg with ricotta until smooth. Add feta, bread crumbs, spinach, thyme, and remaining salt and pepper. Stir until combined.
  3. Spoon mixture between fillets, placing on the wide end. Roll up fish, securing with a toothpick if needed. Place stuffed fish seam side down on baking dish.
  4. Squeeze half of the lemon over the top of the fish. Cover and bake 25 minutes, or until filling is hot and fish flakes easily with a fork. Serve with remaining lemon, cut into wedges.

Serves: 4 to 6

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