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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 220.4
  • Total Fat: 108.2 g
  • Cholesterol: 60.0 mg
  • Sodium: 507.5 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 23.7 g

View full nutritional breakdown of Baked Spinach-Topped Fillet of Sole calories by ingredient
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Baked Spinach-Topped Fillet of Sole

Submitted by: DOLPHIN225

Number of Servings: 3


    12 oz. sole fillet
    2 tbsp fresh lemon juice, divided
    2 tbsp snipped fresh chives, divided
    1 tsp Kosher salt, divided
    6 oz baby spinach, washed
    1 cup cooked brown rice
    2 medium tomatoes, finely chopped, seeds removed
    1/8 cup fire roasted red peppers, finely chopped
    1/4 cup grated carrots
    1/2 tbsp extra virgin olive oil


Rince fillet under cold water, pat dry with paper towels.
Arrange fish in shallow baking dish.
Sprinkle with 1 tbsp each lemon juice and chives, season with 1/2 tsp kosher salt.
Reserve 8 spinach leaves, coarsely chop remaining spinach.
In large bowl, combine chopped spinach, rice, tomatoes, red pepper, carrots and remaining 1/2 tsp salt.
Top each fillet evenly with layer of rice/spinach mixture; cover with reserved spinach leaves.
Drizzle top with oil and remaining lemon juice.
Cover dish with foil; bake at 375 degrees until fish flakes easily with fork, about 20 minutes.

Number of Servings: 3

Recipe submitted by SparkPeople user DOLPHIN225.

TAGS:  Fish | Dinner | Fish Dinner |

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