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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.

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