* An easy to prepare recipe with a tasty fresh vegetable and herb filling wrapped in fresh fish fillets.


* 6- 8 ounce fillets of sole (skinned loup de mer, snapper, striped bass, work well also*)
* 3 1/2 tablespoons extra virgin olive oil, separated, 2 tablespoons for stuffing and 1 1/2 tablespoons for fish
* 1/4 cup shallots, finely chopped
* 2 tablespoons garlic, minced
* 2 1/2 cups grape tomatoes, cut in half, separated, 1 1/2 cups for stuffing and 1 cup for baking
* 1 cup fresh baby spinach, firmly packed
* 18 leaves fresh baby spinach
* 3/4 cup panko bread crumbs
* 1 tablespoon fresh oregano
* 1/4 teaspoon crushed red pepper flakes
* 3/4 teaspoon kosher salt for stuffing
* 1/2 teaspoon herbed sea salt* for fish
* 1 1/2 cups chardonny wine


* Pre heat oven to 425 degrees
* In saute pan heat 2 tablespoons olive oil, saute shallots 2 minutes, add garlic, saute for 1 minute.
* Transfer mixture to food processor, add 1 1/2 cups tomatoes, 1 cup spinach, red pepper flakes, oregano, and 3/4 teaspoon kosher salt. Pulse until just combined. Put mixture into bowl and add panko crumbs. Mix well.
* Set fillets on a flat surface, lay 3 spinach leaves on fish, starting with thinner side, add scant 1/4 cup of stuffing and roll, jelly roll style. Secure with toothpick or skewer. (*if using a thicker fillet, cover with plastic wrap and flatten gently with a mallet until even and rolleable).
* Arrange fish on baking dish, drizzle with remaining olive oil and season with herbed salt. Add remaining tomatoes and wine to dish. Bake 15 to 18 minutes.
* Plate fish when done, garnish with tomatoes and drizzle with wine before serving. Great with baked stuffed mushrooms as a side!
* This recipes serves 6 people. Enjoy!

* We sell an Italian herbed sea salt, Sale Alle Erbe here at the store. It's great with everything!

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