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Spinach-Stuffed Sole

Heart healthy doesn't have to mean plain cooking, as this wow-inspiring dish shows.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
10 minutes 30 minutes 4 servings 1 fillet roll


Nonstick cooking spray

1 tsp olive oil

½ lb fresh mushrooms, sliced

½ lb fresh spinach, chopped

¼ tsp oregano leaves, crushed

1 clove garlic, minced

1½ lb fillets of sole or other white fish

2 Tbsp sherry

4 oz (1 C) part-skim mozzarella cheese, grated

calories 262
Total fat 8 g
Saturated fat 4 g
Cholesterol 95 mg
Sodium 312 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Preheat oven to 400 °F. Spray a 10×6-inch baking dish with nonstick cooking spray.

  • 2
    Heat the olive oil in a skillet; sauté the mushrooms for about 3 minutes or until tender.

  • 3
    Add spinach, and continue cooking for about 1 minute or until spinach is barely wilted. Remove from heat; drain liquid into prepared baking dish.

  • 4
    Add oregano and garlic to drained sautéed vegetables; stir to mix ingredients.

  • 5
    Divide vegetable mixture evenly among fillets, placing filling in center of each fillet.

  • 6
    Roll fillet around mixture and place seam-side down in prepared baking dish.

  • 7
    Sprinkle with sherry, then grated mozzarella cheese. Bake 15 to 20 minutes, or until fish flakes easily with a fork in the thickest part. Lift out with a slotted spoon, and serve.

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