Tender sole fillets are filled with a luscious mixture of crab, spinach, cream cheese, and herbs, then baked in a white wine butter sauce until flaky and golden. A refined centerpiece for holiday dining.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the sole
8 sole fillets (about 4 oz / 115 g each), skinless and boneless
2 tbsp olive oil
Salt & freshly ground black pepper
½ lemon, sliced (for garnish)
For the crab & spinach stuffing
1 tbsp butter
1 small shallot, finely minced
1 clove garlic, minced
3 oz fresh spinach leaves, chopped
6 oz lump crab meat (picked over for shells)
4 oz cream cheese, softened
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp lemon zest
2 tbsp fresh parsley, chopped
Salt & pepper, to taste
For the white wine sauce
½ cup dry white wine
½ cup fish or chicken stock
2 tbsp butter
1 tsp lemon juice
Make the stuffing
1
In a skillet, melt butter over medium heat.
Add shallot and cook for 3–4 minutes until softened.
Add garlic and spinach; sauté until spinach wilts. Remove from heat.
Stir in crab meat, cream cheese, mayonnaise, Dijon, lemon zest, parsley, salt, and pepper until creamy and well combined.
Stuff the sole
2
Pat sole fillets dry and season lightly with salt and pepper.
Place a spoonful of crab-spinach stuffing at the wider end of each fillet.
Roll up tightly and secure with a toothpick if needed.
Bake
3
Preheat oven to 375°F (190°C) .
Place rolled fillets seam-side down in a buttered baking dish.
Pour white wine and stock around the fish. Dot with butter.
Bake uncovered for 20–25 minutes , until fish is opaque and flakes easily.
Finish the sauce
4
Transfer fish to a platter and keep warm.
Pour pan juices into a small saucepan. Reduce over medium heat for 5 minutes .
Stir in lemon juice and swirl in butter to finish.
Serve
5
Plate stuffed sole rolls and drizzle with white wine butter sauce.
Garnish with lemon slices and fresh parsley.
Serving Suggestions
6
Serve with garlic mashed potatoes, roasted asparagus, or buttered green beans .
Pair with a crisp white wine such as Chablis, Sauvignon Blanc, or Pinot Grigio .
Great as a Christmas Eve seafood main course.
Tips & Variations
7
Make-ahead: The crab stuffing can be prepared up to 1 day in advance and refrigerated.
Extra indulgent: Add a handful of grated Gruyère or Parmesan cheese to the stuffing.
Alternate fish: Works well with flounder or tilapia fillets.
Festive twist: Add a touch of cayenne pepper or Old Bay seasoning for gentle heat.
Ingredients For the sole
8 sole fillets (about 4 oz / 115 g each), skinless and boneless
2 tbsp olive oil
Salt & freshly ground black pepper
½ lemon, sliced (for garnish)
For the crab & spinach stuffing
1 tbsp butter
1 small shallot, finely minced
1 clove garlic, minced
3 oz fresh spinach leaves, chopped
6 oz lump crab meat (picked over for shells)
4 oz cream cheese, softened
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp lemon zest
2 tbsp fresh parsley, chopped
Salt & pepper, to taste
For the white wine sauce
½ cup dry white wine
½ cup fish or chicken stock
2 tbsp butter
1 tsp lemon juice
Directions Make the stuffing
1
In a skillet, melt butter over medium heat.
Add shallot and cook for 3–4 minutes until softened.
Add garlic and spinach; sauté until spinach wilts. Remove from heat.
Stir in crab meat, cream cheese, mayonnaise, Dijon, lemon zest, parsley, salt, and pepper until creamy and well combined.
Stuff the sole
2
Pat sole fillets dry and season lightly with salt and pepper.
Place a spoonful of crab-spinach stuffing at the wider end of each fillet.
Roll up tightly and secure with a toothpick if needed.
Bake
3
Preheat oven to 375°F (190°C) .
Place rolled fillets seam-side down in a buttered baking dish.
Pour white wine and stock around the fish. Dot with butter.
Bake uncovered for 20–25 minutes , until fish is opaque and flakes easily.
Finish the sauce
4
Transfer fish to a platter and keep warm.
Pour pan juices into a small saucepan. Reduce over medium heat for 5 minutes .
Stir in lemon juice and swirl in butter to finish.
Serve
5
Plate stuffed sole rolls and drizzle with white wine butter sauce.
Garnish with lemon slices and fresh parsley.
Serving Suggestions
6
Serve with garlic mashed potatoes, roasted asparagus, or buttered green beans .
Pair with a crisp white wine such as Chablis, Sauvignon Blanc, or Pinot Grigio .
Great as a Christmas Eve seafood main course.
Tips & Variations
7
Make-ahead: The crab stuffing can be prepared up to 1 day in advance and refrigerated.
Extra indulgent: Add a handful of grated Gruyère or Parmesan cheese to the stuffing.
Alternate fish: Works well with flounder or tilapia fillets.
Festive twist: Add a touch of cayenne pepper or Old Bay seasoning for gentle heat.
Stuffed Sole with Crab & Spinach
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