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Sole Rolls with Spinach and Lemon Slices


In a French-inspired dish, fish fillets are wrapped around a spinach filling, which helps keep them moist during baking.

  • Servings: 4

Photography: Mikkel Vang

Source: Martha Stewart Living, September 2002


  • 1 teaspoon olive oil
  • 1 shallot, minced
  • 3/4 pound spinach, stems removed
  • Pinch of coarse salt
  • Freshly ground pepper
  • 1 large lemon, washed
  • 1 tablespoon finely chopped almonds
  • 1 tablespoon mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon
  • 4 fillets (4 ounces each) gray sole, lemon sole, or flounder
  • 1/4 cup dry white wine


  1. Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.

  2. Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.

  3. Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

Reviews Add a comment

  • jodles
    23 AUG, 2010
    It's a great idea however sole is generally a tasteless fish and even with all these ingredients it was hard to find it tasteful. Fun to make and it looks great! Maybe it needs some kind of creamy sauce to make it better. I still finished it though and my family enjoyed it.
  • erinye
    14 MAR, 2008
    Despite all the great ingredients that went in to this recipe, I didn't find the flavor combinations to be all that complementary to each other.