The Goddess does so love creamed spinach…maybe it’s that “Green Goddess” thing. Who knows, but love it, she does (that sounded eerily like Yoda…hmmm). Brown butter is lovely with fish. It’s rich and nutty and just plain wonderful. So this fish encompasses many favorites, it doesn’t take long to prepare and bake, either. And it looks mahhhvelous! It also tastes pretty mahhhvelous! This is as nice a company dish, as it is a family dish. Mix up the filling and pop it in the fridge the day before you’ll need it. Then, you can roll-your-own after work, in no time at all. Start the rice before you begin rolling and everything should come out at about the same time.
You want a long, thin fillet. I use sole or Dover sole for this. Most of these fillets were about 8 X 2-inches, like this one. But, there were two that were smaller, so you’ll simply need to “piece” them together. Once you have that done, and you spread the filling over, then you’ll roll the fillet and no one will ever know about your “surgery”. You need the thinner fish fillets for this to roll well and not end up being massive wheels, like a bale of hay, on your plate.
I usually just squeeze the thawed spinach by the handfuls, but you can put it in a clean linen towel and squeeze is dry that way. Whichever option you choose, the spinach needs to be pretty dry. Plop it in a bowl and add the mayo, zest, juice, spices, scallions and cheese. Stir it up, spread filling over the fillets, using an offset spreader or the back of the spoon. Begin at the thinnest end and roll, jellyroll-style. Place the rolls in an oven-proof pan. Drizzle with the brown butter and sprinkle with smoked paprika; bake until the rolls are just done, about 15-20 minutes. They won’t brown much, if at all.
See the NOTE, in the recipe, for some other add-ins. Think of this as the basic recipe for fish rolls. Drizzle with a bit more of the brown butter when you serve.
Roll-Your-Own Sole Filled with Spinach & Drizzled with Brown Butter
- 6 Dover sole or other thin whitefish fillets
- 2 cups thawed, chopped frozen spinach, squeezed dry
- 2 scallions, very thinly sliced
- 3-4 tablespoons finely grated sharp cheese
- 2 tablespoons mayonnaise (low-fat works fine)
- Grated zest of 1 lemon
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon garlic granules
- Kosher salt
- Gratings of fresh nutmeg
- Smoked sweet paprika
- Brown butter
Preheat the oven to 400°F. Oil (or line with foil and oil) an oven-proof pan (a skillet works well); set aside.
Squeeze the spinach dry; I use my hands to do this, but a clean kitchen towel is also a great option. You should have about 1 1/2 cups of spinach after you squeeze it dry. Plop it into a bowl. Add the scallions, cheese, mayonnaise, lemon zest and juice, garlic granules, salt and nutmeg. Stir the mixture together; it will be rather dry.
Pat the fish fillets dry. Divide the mixture into 6 equal portions. Spread a thin layer on each of the fillets; I used the back of the spoon I used to stir the filling together. I leave about 1 1/2 inches on one end; that is the end you’ll roll toward (not the center). Place each roll in the prepared pan; do not crowd. Drizzle with some of the brown butter and dust with paprika. Place the pan in the preheated oven; bake for 15-20 minutes or until the fish is just cooked through. Remove from the oven and serve immediately. I serve these with rice and vegetables and another drizzle of brown butter.
NOTE: You can add finely diced sun-dried tomatoes, bacon bits, minced prosciutto,chopped hard-boiled eggs or diced artichoke hearts…if you want to change the flavor profile. I’ve added fresh basil, oregano or tarragon at times. I’ve used Parmesan, sharp cheddar, sharp provolone or diced brie. You get the idea…think of this recipe as a basic and adjust as desired.
Roll-Your-Own Sole Filled with Spinach & Drizzled with Brown Butter Recipe©Marcia Lahens 2017. All rights reserved.
You can fill and roll the fillets up to three hours ahead; cover and chill. These rolls are simple, yet elegant. They are a lovely entrée for company. Enjoy!