Note: I thawed about a heaping 1/2 cup frozen spinach to get the 1/4-ish cup after squeezing out the excess water. Just eyeball it and don't worry if you have a little more or little less.
Baked Sole Stuffed with Spinach, Goat Cheese, and Dried Cranberries
Makes 2 rolls. Can be scaled up as necessary.
Ingredients:
- 1 teaspoon coconut oil
- 2 cloves garlic, minced
- 1/4-ish cup frozen spinach, thawed and squeezed of excess water
- 2 large sole fillets
- 2 ounces soft goat cheese, at room temperature
- 2 heaping teaspoons dried cranberries
- salt and pepper
- cooking spray
- 1 teaspoon raw pepitas
- lemon wedges
Directions:
- Preheat oven to 350 degrees F and spray a baking sheet with cooking spray. Set aside.
- Heat oil in a small pan over medium-low heat. Add garlic and stir for 15 - 20 seconds until fragrant, then add the spinach and toss to coat. Set aside for a few minutes to cool.
- While spinach is cooling, salt both sides of your fillets, and lay them out onto your prep area.
- In a bowl, combine the cooled spinach together with the cheese, cranberries, and salt and pepper to taste. Divide the spinach mixture between the two fillets, and roll the fish.
- Place the rolled fillets seam-side-down onto the prepared baking sheet.
- Bake in preheated oven for 10 - 12 minutes, until the fish is opaque and cooked through.
- While the fish is cooking, toast the pepitas for a minute or two in the toaster oven or in a small dry pan over the stove.
- When the fish is done, remove from oven and sprinkle with freshly-ground black pepper and the toasted pepitas.
- Serve with lemon wedges.
