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.
[cooked-sharing]
Yields4 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins
For the sole
8sole fillets (about 4 oz / 115 g each), skinless and boneless
2tbspolive oil
Salt & freshly ground black pepper
½lemon, sliced (for garnish)
For the crab & spinach stuffing
1tbspbutter
1small shallot, finely minced
1clovegarlic, minced
3ozfresh spinach leaves, chopped
6ozlump crab meat (picked over for shells)
4ozcream cheese, softened
2tbspmayonnaise
1tbspDijon mustard
1tsplemon zest
2tbspfresh parsley, chopped
Salt & pepper, to taste
For the white wine sauce
½cupdry white wine
½cupfish or chicken stock
2tbspbutter
1tsplemon 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
8sole fillets (about 4 oz / 115 g each), skinless and boneless
2tbspolive oil
Salt & freshly ground black pepper
½lemon, sliced (for garnish)
For the crab & spinach stuffing
1tbspbutter
1small shallot, finely minced
1clovegarlic, minced
3ozfresh spinach leaves, chopped
6ozlump crab meat (picked over for shells)
4ozcream cheese, softened
2tbspmayonnaise
1tbspDijon mustard
1tsplemon zest
2tbspfresh parsley, chopped
Salt & pepper, to taste
For the white wine sauce
½cupdry white wine
½cupfish or chicken stock
2tbspbutter
1tsplemon 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.
