Spinach Ricotta Stuffed Dover Sole

• Seafood

  • 1 lb Dover sole

• Produce

  • 2 cloves Garlic
  • 2 tsp Italian parsley, fresh
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Red chili flakes
  • 1 package Spinach, frozen
  • 1/2 cup Yellow onion

• Canned Goods

  • 1 tsp Tomato paste

• Condiments

  • 1 14oz can Tomato sauce

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/4 cup Italian bread crumbs or panko bread crumbs

• Dairy

  • 1/2 cup Mozzarella
  • 1/2 cup Parmesan cheese, grated
  • 8 oz Whole milk ricotta cheese

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on karistaskitchen.com

Ingredients

• 1lb Dover Sole
• 2 tablespoons extra virgin olive oil
• 8 oz. whole milk ricotta cheese
• 1 package (about 8-12oz) chopped frozen spinach, thawed and squeezed
• 1-2 cloves garlic
• 1/2 cup grated parmesan cheese, divided
• ½ teaspoon dried oregano
• 2 teaspoons fresh chopped Italian parsley, divided
• ½ cup shredded Mozzarella
• ¼ cup Italian bread crumbs or panko bread crumbs
• Salt and pepper to taste
• ½ cup diced yellow onion
• 1-2 cloves garlic, minced
• ½ teaspoon crushed red chili flakes
• ½ cup red wine
• 1 14oz can tomato sauce
• 1 teaspoon tomato paste
• Salt and pepper to taste

Directions

• Pre-heat the oven to 350F. Lightly oil an 8 ½ x 11 baking dish.
• In a food processor add the ricotta, spinach, garlic, ¼ cup parmesan cheese, oregano and Italian parsley. Pulse until thoroughly combined. Season to taste with salt and pepper.
• Season each Dover sole filet with salt and pepper. Place a teaspoon or two of the spinach ricotta mixture on one end of the filet and then roll, being careful not to squeeze the filling out of the sides. Some will inevitably escape during cooking. Place seam side down in the baking dish. Repeat until all the filets have been stuffed and rolled.
• Mix together the mozzarella, ¼ cup parmesan and bread crumbs. Sprinkle on top of the stuffed, rolled filets and then drizzle with a little extra virgin olive oil.
• Place the baking dish in the oven and let it cook for about 10-12 minutes. Turn the broiler on for a minute or two, just before the fish is done to toast the bread crumbs and melt the cheese.
• To make the sauce, add a tablespoon of olive oil to a sauté pan and heat over medium heat. When the oil is hot sauté the onions until wilted, then add the garlic and crushed red pepper and sauté one minute longer.
• Next, stir in the red wine and let it reduce by half. Take the pan off the heat and stir in the tomato sauce and tomato paste. Once incorporated put it back over medium heat and let it simmer for about 10-15 minutes, adding a little water if needed. Season with salt and pepper to taste.
• To serve, ladle sauce on a plate and then place a stuffed filet or two over the sauce and garnish with additional chopped fresh Italian parsley.

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