Baked Spinach-Topped Fillet of Sole Recipe

Baked Spinach-Topped Fillet of Sole Recipe

  • 4 (4 ounce) sole fillets
  • 2 tablespoons fresh lemon juice, divided
  • 2 tablespoons snipped fresh chives, divided
  • 1 teaspoon Morton® Coarse Kosher Salt, divided
  • 1 (6 ounce) bag baby leaf spinach, washed
  • 1 cup cooked long-grain rice
  • 1/4 cup canned chunky tomatoes with peppers
  • 1/4 cup finely chopped ready-to-use grated carrots
  • 1 tablespoon olive or vegetable oil
  • Prepared Hollandaise sauce, if desired
  1. Rinse the fillets under cold water; pat dry with paper towel. Arrange fish in shallow baking dish. Sprinkle with 1 tablespoon lemon juice and 1 tablespoon chives; season with 1/2 teaspoon Morton(R) Kosher Salt. Reserve eight spinach leaves; coarsely chop remaining spinach. In large bowl, combine chopped spinach, rice, tomatoes, carrots and remaining 1/2 teaspoon Morton(R) Kosher Salt. Top each fillet evenly with layer of rice/spinach mixture; cover with reserved spinach leaves. Drizzle top with oil and remaining tablespoon lemon juice.
  2. Cover dish with foil; bake at 375 degrees F until fish flakes easily with a fork, about 20 minutes. Serve with prepared Hollandaise sauce and additional snipped chives, if desired.
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