Stuffed Sole Recipe

Prepare fillets

Pat the sole fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If fillets are very thick, butterfly them or gently flatten between plastic wrap with a rolling pin to an even thickness of about 1/4 inch.

Lay out 6 fillets on a lightly floured work surface. Lightly dust each fillet with the 1/4 cup flour, shaking off excess. This helps the fillet hold the filling and develop a light crust when seared.

Cook spinach and aromatics

In a large skillet over medium heat, melt 1 tablespoon of the butter with 1 tablespoon olive oil. Add the minced shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped spinach in batches, stirring until wilted and any excess liquid has evaporated, about 3–4 minutes total. Remove from heat and let cool slightly.

Combine filling

Transfer the cooled spinach mixture to a bowl and squeeze out any remaining liquid with the back of a spoon or a fine sieve. Stir in 3 tablespoons ricotta (or goat cheese), 1/2 cup breadcrumbs, 2 tablespoons grated Parmesan, 2 tablespoons parsley, 1 tablespoon dill or tarragon (if using), 1 teaspoon lemon zest, 1/8 teaspoon grated nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until cohesive but not overly wet — the filling should hold its shape when squeezed. Adjust seasoning to taste.

Portion the filling into six equal mounds (about 2 tablespoons each) ready to place on the fillets.

Assemble

Place a mound of filling near the thicker end of each floured fillet. Roll the fillet over the filling toward the thin end, tucking in the sides as you roll to form a neat cylinder or cigar shape. Secure with a toothpick through the seam if needed. Repeat for all fillets.

Sear stuffed fillets

In a large nonstick or stainless steel skillet, heat the remaining 3 tablespoons butter over medium-high heat until foaming. Add the rolled fillets seam-side down. Sear 2–3 minutes per side, turning gently with a spatula or tongs, until lightly golden — total searing time 6–8 minutes depending on thickness. If fish is browning too quickly, reduce heat to medium. Remove fillets to a warm plate and keep warm.

Deglaze & make sauce

Lower heat to medium. Add 1/4 cup dry white wine (or stock) to the hot pan to deglaze, scraping up any brown bits. Let it reduce by half, about 1–2 minutes. Add 1/4 cup heavy cream and 1 tablespoon fresh lemon juice, stir and bring just to a simmer. Cook 1–2 minutes until sauce slightly thickens. Whisk in 1 tablespoon cold cubed butter to mount the sauce, stirring until smooth and glossy. Taste and adjust seasoning (salt & pepper) as needed. Stir in 1 tablespoon capers if using.

Finish

Return the stuffed fillets to the skillet spooning the sauce over them and heat gently 1 minute to bring everything together (do not boil). Transfer fillets to serving plates, spoon sauce over, sprinkle chopped parsley and a little extra lemon zest if desired. Remove toothpicks before serving.

Serve immediately with lemon wedges. Recommended sides: buttered new potatoes, steamed green beans, or a simple arugula salad. Leftovers: store cooled fillets and sauce separately in an airtight container in the refrigerator for up to 2 days.