Filete De Linguado Recheado C/ Espinafres & Camarão, M. De Manteiga/limão Recipe
Stuffed Filet of Sole, w/ Shrimp & Spinach & Lemon/Butter Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Stuffed Sole
For the Lemon Butter Sauce
Method
For the Stuffed Sole
Prepare the Spinach and Shrimp Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 3-4 minutes. Stir in the shrimp and cook until they turn pink, about 2-3 minutes. Remove from heat and let cool slightly.
Mix the Filling
In a mixing bowl, combine the cooked spinach and shrimp mixture with the cream cheese and grated Parmesan cheese. Season with salt and black pepper. Mix until well combined.
Stuff the Sole Fillets
Lay the sole fillets flat on a clean surface. Spoon a generous amount of the spinach and shrimp filling onto the center of each fillet. Carefully roll each fillet around the filling, securing it with toothpicks if necessary.
Cook the Stuffed Sole
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Cook the stuffed sole fillets for about 4-5 minutes on each side, or until golden brown and cooked through.
For the Lemon Butter Sauce
Prepare the Sauce
In a small saucepan, melt the butter over low heat. Once melted, add the fresh lemon juice and lemon zest. Stir well to combine and let it simmer for about 2 minutes. Add chopped parsley and stir to incorporate.
Serve
Place the cooked stuffed sole fillets on a serving platter and drizzle with the lemon butter sauce. Garnish with additional parsley if desired.
