Dover Sole Rolls Casserole
Recipe: #8873
April 04, 2013
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Casseroles, Fish, Sole, Rice, Vegetables, Spinach, British, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Convection Bake, Oven Bake, Toaster Oven, Diabetic, Heart Healthy, Low Calorie, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch, Spring more
"Considered an elegant fish in Europe, the best Dover sole comes from Holland and is prized for it's delicate mild flavour, making it perfect for "rolls", often used as elegant holiday fare. One of my Mom's favourite ways to serve it was as rolls stuffed with spinach and cheese, mmm delicious, wonderful mild flavour that makes a lovely rolled fillet, paired with spinach and cheddar sitting over rice with spinach, halved tomatoes and all topped with sharp cheddar."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (308.9 g)
- Calories 485.8
- Total Fat - 26.5 g
- Saturated Fat - 10.8 g
- Cholesterol - 76.8 mg
- Sodium - 1169 mg
- Total Carbohydrate - 29.1 g
- Dietary Fiber - 2.5 g
- Sugars - 5.4 g
- Protein - 33 g
- Calcium - 641.1 mg
- Iron - 3.5 mg
- Vitamin C - 32.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350f degrees
Step 2
Spray appropreate casserole with veggie spray and set aside.
Step 3
In a medium size frypan heat olive oil over medium heat; add onions and rice; stir to coat well; add 1 cup of baby spinach; stir and heat just until the spinach wilts; about 5 minutes; remove from heat and pour the rice/spinach mixture into the prepared casserole spreading evenly and set aside.
Step 4
Place the sole fillets on a flat surface; sprinkle on both sides, the garlic salt and the freshly ground pepper. Spread 1/4 cup of the sharp cheddar over each fillet; place 1/2 cup of the packed baby spinach on top of the cheese; sprinkle with salt and pepper. Roll each filled fillet up as tightly as possible being careful not to tear the fillet. Secure with toothpicks if requied. Place each stuffed fillet on top of the rice mixture in the casserole, one roll at each end of the casserole. Place the 4 half tomatoes in the middle of the casserle between the two rolls. Sprinkle all over more garlic salt and freshly ground pepper; sprinkle the other 1/2 cup of sharp cheddar over all. Place the casserole on the middle oven rack in the preheated oven. Bake for 30 minutes or until fish roll flakes easily with a fork; the cheese is melted and the tomatoes are heated through.
Tips & Variations
- Veggie Spray
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