Stuffed Sole with Spinach & Crab – Elegant Dinner Recipe

This Stuffed Sole with Spinach and Crab is a luxurious yet easy-to-make dish that’s perfect for special occasions or a delicious weeknight dinner. Tender sole fillets are stuffed with a flavorful mixture of fresh spinach, sweet crab meat, and savory seasonings, then baked to perfection in a buttery sauce. The delicate fish and rich stuffing make for an elegant, satisfying meal.

Why You’ll Love Stuffed Sole with Spinach and Crab

• Elegant and Delicious: This dish has the right balance of rich and delicate flavors, perfect for a date night or a dinner party.
  
• Light yet Filling: The combination of crab, spinach, and sole makes for a light yet hearty meal, offering a perfect balance of protein and vegetables.
  
• Quick to Make: Despite its sophisticated flavors, this dish comes together in about 30 minutes, making it perfect for busy evenings or last-minute gatherings.
  
• Versatile: You can easily adjust the stuffing with other seafood, vegetables, or cheeses based on your preferences.

Ingredients

• 4 sole fillets (about 6 oz each)
• 1/2 lb crab meat (fresh or canned, drained and picked over for shells)
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 teaspoon paprika
• 1/4 teaspoon lemon zest
• 1/4 cup breadcrumbs (optional for added texture)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon butter
• 1/2 cup white wine or fish stock (for the baking sauce)
• Salt and pepper, to taste
• Fresh lemon wedges (for serving)
• Fresh parsley, chopped (for garnish)

How To Make Stuffed Sole with Spinach and Crab

1. Prepare the Spinach and Crab Filling:
   
   • Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.
     
   • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
     
   • In a large mixing bowl, combine the cooked spinach mixture, crab meat, breadcrumbs (if using), paprika, lemon zest, and Parmesan cheese. Season with salt and pepper and mix until well combined.
     
2. Stuff the Sole Fillets:
   
   • Preheat the oven to 375°F (190°C).
     
   • Lay the sole fillets flat on a clean surface. Season each fillet with a pinch of salt and pepper.
     
   • Spoon the crab and spinach mixture evenly onto the center of each fillet. Carefully roll up each fillet around the stuffing, securing the ends with toothpicks if necessary.
     
3. Prepare the Baking Dish:
   
   • Place the stuffed fillets in a greased baking dish. Melt the butter and drizzle it over the stuffed fillets.
     
   • Pour the white wine or fish stock around the fillets in the baking dish to keep them moist as they bake.
     
4. Bake the Stuffed Sole:
   
   • Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
     
5. Serve:
   
   • Once cooked, remove the toothpicks (if used) and transfer the stuffed sole to serving plates. Spoon any remaining cooking liquid over the top.
     
   • Garnish with fresh parsley and serve with lemon wedges for an extra burst of flavor.

Pro Tips

• Use Fresh Crab: If possible, use fresh crab meat for the best flavor. Canned crab meat works well, but be sure to pick through it to remove any shells.
  
• Customize the Filling: You can add other ingredients like cooked shrimp, cream cheese, or grated cheddar to the stuffing for additional richness or flavor variations.
  
• Make it Gluten-Free: Use gluten-free breadcrumbs or skip them altogether if you prefer a low-carb version.

How To Serve

• Serve this stuffed sole with a side of roasted vegetables, such as asparagus, carrots, or Brussels sprouts, for a balanced meal.
  
• A light salad with a lemon vinaigrette or a simple side of rice or quinoa would pair well with the delicate flavors of the fish and crab.
  
• For a more indulgent meal, you can serve it with mashed potatoes or a creamy risotto.

Nutritional Information (Per Serving)

• Calories: 290
• Protein: 30g
• Carbs: 12g
• Fat: 14g

Storage and Reheating Tips

• Storage: Store leftover stuffed sole in an airtight container in the fridge for up to 2 days.
  
• Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through. You can also reheat in a microwave, but the texture might not be as ideal.
  
• Freezing: If you want to freeze the stuffed sole, do so before baking. Wrap the stuffed fillets tightly in plastic wrap and freeze for up to 2 months. To cook, thaw overnight in the fridge and bake as directed.

Conclusion

Stuffed Sole with Spinach and Crab is a perfect dish for anyone who loves seafood and elegant meals. The delicate sole combined with the rich spinach and crab stuffing makes for a flavor-packed dinner that’s both light and satisfying. Serve it with your favorite sides for a complete meal that’s sure to impress.

FAQ Section

• Can I use a different type of fish? Yes, you can use other mild white fish like flounder, tilapia, or haddock if you prefer.
  
• Can I make this dish ahead of time? You can assemble the stuffed sole a few hours in advance and refrigerate it until you’re ready to bake. Just bake it fresh when you’re ready to serve.
  
• Can I add other seafood? Absolutely! You can mix in cooked shrimp, scallops, or lobster for a more luxurious stuffing.