Baked Sole Stuffed with Spinach, Goat Cheese, and Dried Cranberries

My family loves sole, but the kids will only eat it baked plain with a few dashes of salt. So that's what I made for them for dinner tonight. But for hubby and myself, I wanted something a tad fancier. So I decided to stuff ours. With whatever I had in the fridge and pantry. Spinach. Goat Cheese. And dried cranberries. And I sprinkled pepitas on top just for fun. It was so good!

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.