Food & Cooking Recipes Ingredients Seafood Recipes Sole Rolls with Spinach and Lemon Slices 4.1 (8) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Mikkel Vang Servings: 4 In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking. Ingredients 1 teaspoon olive oil 1 shallot, minced ¾ 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 ¼ cup dry white wine Directions 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. 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. 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. Rate it Print