Sole Roulade with Spinach and Parmesan

Name: Sole Roulade with Spinach and Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fillets sole (fresh and boneless); 2 cups fresh spinach (washed and stems removed); 1/2 cup Parmesan cheese (finely grated); 1 tablespoon olive oil; 1 teaspoon lemon zest (freshly grated); 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 4 tablespoons butter (melted)

45 min 4 servings Medium

All Recipes

Delicate sole fillets rolled with spinach and Parmesan, baked to perfection for a light and elegant meal.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Sole roulade with spinach and Parmesan is a delightful dish that combines the delicate flavours of sole with the rich taste of Parmesan and the earthiness of spinach. This dish is perfect for a special occasion or a simple yet elegant weeknight dinner. The roulades are not only visually appealing but also packed with nutrients, making them a healthy choice for seafood lovers. The preparation is straightforward, and the result is a dish that feels luxurious without requiring extensive culinary skills.

Instructions

Preheat oven

Preheat your oven to 180°C (350°F).

Prepare spinach

Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath. Drain and squeeze out excess water.

Pro tip: Blanching helps preserve the spinach's bright green colour and nutrients.

Assemble roulades

Lay the sole fillets flat. Spread a layer of spinach, sprinkle Parmesan, lemon zest, salt, and pepper over each fillet.

Pro tip: Ensure the fillings are evenly distributed for balanced flavour in each bite.

Roll the fillets

Carefully roll each fillet from the narrow end to the wide end, securing with a toothpick if needed.

Pro tip: Handle the fillets gently to avoid tearing.

Bake the roulades

Place the roulades seam side down in a baking dish. Drizzle with melted butter and bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork.

Pro tip: For added flavour, baste the roulades with the butter from the baking dish halfway through cooking.

Serve

Remove toothpicks if used, and serve the roulades hot with a side of lemon wedges.

Pro tip: A sprinkle of fresh herbs like parsley can add a fresh touch to the presentation.

💡

Tips & Tricks

Use fresh sole fillets for the best flavour and texture.
Blanch spinach quickly to retain its vibrant colour.
Grate Parmesan finely for even distribution.
Serve with a squeeze of fresh lemon for added zest.

Frequently Asked Questions

Can I use frozen sole fillets?

Yes, but make sure to thaw them completely and pat dry before using.

How should I store leftovers?

Place leftovers in an airtight container and refrigerate for up to two days.

What can I serve with sole roulade?

Pair it with a light salad or roasted vegetables for a complete meal.

Can I substitute Parmesan with another cheese?

Yes, Pecorino Romano is a good substitute if preferred.

What internal temperature should fish reach?

Fish should reach an internal temperature of 145°F (63°C) for safe consumption.

Serving Suggestions

Serve these sole roulades with a side of roasted vegetables or a light salad to complement their flavours. A crisp white wine such as Sauvignon Blanc pairs beautifully with this dish. To store, place leftovers in an airtight container and refrigerate for up to two days. Reheat gently in the oven to maintain the roulade's texture.

Nutrition per serving

320

Calories

28g

Protein

22g

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