Quinoa Stuffed Alaska Sole is a wholesome meal all rolled up! This Alaska sole recipe has a hearty stuffing of quinoa, spinach and peppers and bakes in minutes for an easy weeknight dish!
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Rating
5 stars (1 reviews)
Keywords
baked sole, sole recipe, stuffed sole
Ingredients
2 tablespoons extra virgin olive oil (divided)
1/2 cup yellow onion (finely diced)
2 cloves garlic (minced)
1/2 cup red bell pepper (finely diced)
1/2 cup yellow bell pepper (finely diced)
1/2 cup green bell pepper (finely diced)
Kosher salt
Freshly ground black pepper
3 cups baby spinach
1 cup cooked quinoa (see notes)
4 fillets Alaska sole
2 tablespoons parsley (finely chopped, for garnish (optional))
Lemon wedges (for serving)
Categories
Dinner
Cuisine
Mediterranean
Steps
Preheat the oven to 400°F with a rack placed in the center of the oven. Lightly brush a baking dish with olive oil and set aside.
Heat 1 tablespoon olive oil over medium-low heat. Add the onions, garlic, and bell peppers, and season with salt and pepper. Cook until the onions have wilted then stir in the spinach, one cup at a time.
Stir in the cooked quinoa and season to taste with salt and pepper.
Season the sole lightly on both sides with salt and pepper. Lay the sole flat side up. Divide the stuffing between the fillets.
Roll the sole and place in prepared baking dish. Lightly brush the tops with olive oil and sprinkle with paprika.
Bake in the oven for about 15-20 minutes, or until the fish flakes easily with the tip of a knife. Garnish with parsley and serve with a squeeze of lemon.
Nutitrion
Serving Size: 1 serving
Calories: 777 kcal
Carbohydrates: 16 g
Protein: 115 g
Fat: 26 g
Saturated Fat: 5 g
Trans Fat: 0.1 g
Cholesterol: 405 mg
Sodium: 754 mg
Sugar: 3 g
Unsaturated Fat: 15 g
Reviews
Sabrina on 2020-03-12 (5 stars): great dish! l've always just had sole straight, but not since my own Mom used to make it for me, so haven't ever made it myself! But love the flavor and even better stuffed, so thank you!
