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Baked Sole Roulades*

Serves 6

3 bunches fresh spinach, cleaned, cooked, cooled, chopped
2 oz fresh basil, chopped (about 1 C)
1 oz fresh dill, chopped (about 1/2 C)
3 cloves garlic, minced
1 T olive oil
3 lb fresh sole fillets
4 to 6 roasted red bell peppers
Freshly ground black pepper
1 lemon

To make the filling, mix spinach, basil, dill, garlic, and oil; set aside. Lay out fillets, creating six pieces about 3 × 14 inches. You may have to piece the fish together by overlapping. Spread one-sixth of the spinach filling over each piece. Place the bell peppers on the filling, piecing the peppers together as needed. Beginning at the narrow end, roll the fillets gently into a spiral. Set each roll in a baking pan, seam side down. Season with black pepper and lemon juice. Bake at 425° for 10 to 15 minutes. Serve immediately.


  • For a fancier presentation, slice each spiral into 3 pieces and fan them on the serving plate; garnish with a sprig of fresh basil and fresh dill.
  • Serve with lemon rice.
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