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The Fish Deli Fillets of Lemon Sole with a Spinach and Ricotta Stuffing

The Fish Deli Fillets of Lemon Sole with a Spinach and Ricotta Stuffing


Lemon sole is a local fish and part of the plaice family. It has a good flavour and texture and is a good sustainable choice.


200g Fresh spinach

150g Butter (melted)

2 cloves garlic (crushed)

100g ricotta cheese

1 Lemon

100g Plain flour

100g Grated Cheese



1.  Cook the fresh spinach in boiling salted water for 2 minutes. Drain well and squeeze out water when cool.

2. Melt butter in a pan, add the garlic and the spinach and gently fry for 2 to 3 minutes. Allow to cool and then add ricotta cheese.

3. Fill the sole fillet with the spinach mix and roll (skin side in). Lay in shallow tray, season and add a little lemon juice and water and cover with foil.  Poach in a medium hot oven for 20 minutes.

4. Make the white sauce: Melt the butter in a thick bottomed saucepan and add the flour. Mix together over a gentle heat to form a paste (roux).

5. Gradually add your hot cooking stock from your poached fish until a sauce consistency is reached; gently cook for 10 minutes or so.

6. Place fish into a buttered earthenware dish.

7. Ladle over sauce and sprinkle with cheddar cheese and bake in a hot oven for 20 minutes.

8. Serve with mashed potatoes.