The Literate Chef

Posts Tagged ‘Baby Spinach’

Fillet of Sole Stuffed with Spinach

In Fish, Recipes, Seafood on May 21, 2017 at 12:13 PM

Fillet of Sole Stuffed with Spinach

Serves 2  – Preparation Time: Active – 10 Minutes; Cooking – 12 minutes


  • 4 Fillets of Grey or Lemon Sole, about 14oz. total
  • 5 oz. fresh Baby Spinach
  • 1 large shallot minced, about 2 tbsp.
  • 2 tbsp. Pignoli (pine) Nuts
  • 1/2 tsp. ground nutmeg
  • 2 tbsp. extra virgin olive oil
  • Salt & pepper to taste
  • 4 pats of butter
  • Paprika
  • 1/4 cup Dry White Wine


  1. Pre-heat oven to 400 degrees.
  2. Place fillets on a flat surface, grey side up, with narrow end facing away from you.
  3. Heat olive oil in a non-stick skillet over medium heat, add shallots and sauté for about 1 minute, stirring continuously.
  4. Add spinach and sauté until wilted, about 2 to 3 minutes.
  5. Lower heat and add pine nuts, stir for another 1 minute or so.
  6. Remove spinach mixture to a small bowl, stir-in nutmeg and let cool.
  7. Add mixture to a food processor and pulse chop for 6-8 brief pulses.
  8. Starting about 1 inch from the broad end, spread the spinach mixture along the length of each fillet.
  9. Carefully roll up the fillets away from you, and gently place them on a greased roasting pan, with seam side down.
  10. Place one pat of butter on each fillet and sprinkle liberally with paprika.
  11. Place pan in top 1/3 of oven and roast for 10-12 minutes.
  12. After about 8 minutes pour wine over fish.

Transfer 2 fillets to each plate, add Roasted Vegetables and serve immediately

Sautéed Spinach with Toasted Sesame Seeds

In Recipes, Vegetables on August 26, 2011 at 12:03 PM

(serves six)

As a variation on Sautéed Spinach with Olive Oil and Garlic, add toasted sesame seeds and low-sodium soy sauce and substitute olive oil with canola oil, for a lighter taste.


3 tbsps. sesame seeds
1/2 cup canola oil
10 cloves garlic sliced
3 lbs. baby spinach
1/3 cup low-sodium soy sauce


1. In a non-stick pan, toast the sesame seeds for several minutes until they turn nut-brown. Toss them several times to brown evenly.
2. Heat the oil in a large covered pot.
3. Add the garlic and sauté until translucent.
3. Add the spinach leaves, one pound at a time, stir and cover. As the spinach wilts, repeat the process until all of the spinach is cooked. It may be necessary to add some water during this process to help cook the spinach.
4. Remove the cover and boil off most of the liquid.
5. Add the soy sauce and toasted sesame seeds.

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