Spinach-stuffed Sole

Weeknight dinner with restaurant table manners. Two fillets of tender sole, a quick garlic spinach filling, a brush of melted butter, and less than ten minutes in a hot oven is all it takes. The whole thing comes together in the time the oven preheats.

Sole is one of the most forgiving fish at the counter: delicate, mild, and so thin it practically rolls itself. The spinach filling wilts in a minute or two with a spoonful of olive oil and minced garlic, just enough to reduce the volume and concentrate flavor before the roll.

Place the rolls seam-side down in the baking dish so they hold their shape. A brush of melted butter keeps the top from drying and gives the fish a pale gold finish once baked. Check at the eight-minute mark: the fish is done the instant it turns opaque at the center. Any longer and sole turns dry.

Chef Tips

• Pat the sole fillets dry with paper towels before filling. Wet fish steams inside the roll instead of baking clean.
• Squeeze the wilted spinach between paper towels to remove excess water. A wet filling leaks out the ends during baking.
• Season the fish lightly with salt before rolling. Sole is mild and disappears without seasoning.
• Serve with a squeeze of lemon and a glass of crisp white wine like Pinot Grigio or Albariño.

Variations

• Swap sole for flounder or tilapia. Both work with the same technique and timing.
• Add lemon zest to the spinach before rolling for extra brightness in every bite.
• Fold a tablespoon of grated Parmesan or a pinch of red pepper flakes into the filling for a bolder profile.