Spinach and Zucchini Stuffed Dover Sole


Dover Sole is a delightful fish with a light texture and taste that make it quite appealing to even some of the pickiest eaters.

This is one of my family’s favorite recipes as it has a lot of flavor without being over bearing.  The girls love the little bundles and I love knowing I can make a healthy meal that cooks fairly fast and feels a little festive.

You’ll start by sautéing the zucchini with the shallots and garlic, then add the spinach to wilt.

The vegetables are then puréed in a blender of food processor. I keep my purée somewhat course because I prefer a little textyre, but you can make it as smotth and creamy as you wish. I also kepp some of the vegetables aside to serve with the stuffed sole.

To stuff the sole lay out your washed filets on a cutting board. Pat dry then spread a layer of the purée onto each filet. Roll from the fattest part to the skinny part of the fillet. You may secure with a toothpick if you wish. I have found that the fillets stay tightly wound when you place them seam down into your poaching both.

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5 from 2 votes

Spinach and Zucchini Stuffed Dover Sole

Course Entree
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Valerie Remy-Milora


  • 2 Tbsp. Olive Oil
  • 8 cloves garlic finely minced
  • 2 shallots finely minced
  • 6 medium zucchinis
  • 10- oz fresh baby spinach
  • 1/4 cup + 1/2 to 1 cup vegetable broth
  • fresh ground salt and pepper to taste
  • *Optional : 1/4 cup cream


  • In a skillet heat the olive oil. Add garlic and shallots and cook until shallots are translucent. Remove from pan.
  • Add 1/4 cup vegetable broth and zucchini and cook until tender. Toss in spinach to wilt.
 Return shallots and garlic to pan and mix all ingredients.
  • Place 2/3 of the cooked vegetables in blender or food processor and blend to a coarse purée.
  • Add remaining vegetable broth to pan and bring to a soft boil.
Rinse and pat dry your filets of sole. Spread a thin layer of the zucchini and spinach purée onto each of the 8 filets.
  • Roll each filet of sole tightly and place seam down into vegetable broth. Reduce heat to a simmer. Return any remaining vegetable purée to pan. Poach filets until cooked (about 8 to 10 minutes) -- cooking time will depend on thickness of filets.
  • Place 2 filets on each plate and drizzle the cooking broth on top. Serve with the remaining vegetables.
  • * if you like a creamier broth add the cream to your pan just before serving. You'll get a much brighter green broth with the cream which is fun on St Patrick's Day.



  1. Charles-Linda Bradshaw says:

    This sounds really good. I bet my son would love it. He loves stuff like this.

  2. alicia szemon says:

    these look so good!

  3. This looks delicious! I am a big fan of all fish and this looks delicious and super healthy! Thanks for sharing…. I will definitely be giving this recipe a try. Great website too 🙂

  4. Wow, does that look good. It doesn’t look to difficult to make either. Can’t wait to make it.

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