Best 5 Sole And Spinach Casserole Recipes

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Sole and Spinach Casserole: A Culinary Delight for Seafood and Greens Enthusiasts

Indulge in a delectable journey of flavors as you explore our curated collection of sole and spinach casserole recipes. This culinary masterpiece combines the delicate sweetness of sole with the earthy goodness of spinach, resulting in a symphony of tastes that will tantalize your palate. Dive into a culinary adventure where each recipe promises a unique twist on this classic dish, ensuring an unforgettable dining experience. From creamy and cheesy casseroles to light and refreshing variations, our recipes cater to diverse preferences and dietary choices. Prepare to embark on a culinary voyage where every bite unveils a harmonious blend of textures and flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED SOLE FILLET, THE MEDITERRANEAN WAY



Baked Sole Fillet, the Mediterranean Way image

Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!

Provided by The Mediterranean Dish

Categories     Entree

Time 30m

Number Of Ingredients 14

1 lime or lemon, juice of
1/2 cup Private Reserve extra virgin olive oil
3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to 1/2 cup)
2 shallots, thinly sliced
3 garlic cloves, thinly-sliced
2 tbsp capers
1 tsp seasoned salt, or to your taste
3/4 tsp ground black pepper
1 tsp ground cumin
1 tsp garlic powder
1.5 lb Sole fillet (about 10-12 thin fillets)
4-6 green onions, top trimmed, halved length-wise
1 lime or lemon, sliced (optional)
3/4 cup roughly chopped fresh dill for garnish

Steps:

  • In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
  • In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
  • Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
  • Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
  • Remove the fish fillets from the oven and garnish with the chopped fresh dill.
  • Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.

Nutrition Facts : Calories 350 calories, Sugar 0.7 g, Sodium 528.1 mg, Fat 26.1 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.8 g, Protein 23.1 g, Cholesterol 15.3 mg

CREAMED SPINACH CASSEROLE



Creamed Spinach Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, finely chopped
1 1/4 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
2 ounces cream cheese
2 tablespoons panko breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
  • Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

SPINACH STUFFED BAKED SOLE



Spinach Stuffed Baked Sole image

Provided by Sandra Lee

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
8 (3 to 4-ounce) fillets of sole
1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's)
1 lemon, 1/2 cut into wedges and 1/2 juiced
Salt and fresh ground black pepper
Artichoke Ratatouille, for serving, recipe follows
3 tablespoons olive oil
1 small eggplant, diced into 1-inch cubes
1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)
1(9-ounce) package frozen artichoke hearts, thawed
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
Salt and fresh ground pepper
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh basil

Steps:

  • Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
  • Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper.
  • Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side.
  • In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.

SOLE FISH LAYERED CASSEROLE



Sole Fish Layered Casserole image

Make and share this Sole Fish Layered Casserole recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

vegetable oil cooking spray
1 cup cooked macaroni (or other pasta)
1 large tomatoes, sliced
salt & fresh ground pepper
1/4 cup sharp cheddar cheese, shredded
2 teaspoons olive oil
1 small sweet onion, chopped
2 cups fresh spinach
1 lb sole
1/4 cup sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 400f degres.
  • Saute onions in oil until trasparent and slightly browned, add spinach and heat just until wilted.
  • Spray an 8 x 8 inch glass dish with veggie spray.
  • Place macaroni on bottom of dish to cover the bottom. Place slices of tomato in one layer over macaroni. Sprinkle salt and pepper to taste. Sprinkle 1/4 cup cheddar over tomatoes; Add onion and spinach mix and spread evenly over. Lay sole pieces in one layer over spinach mix. Season with salt and pepper to taste. Sprinkle the other quarter cup of cheddar cheese over top.
  • Bake for 30 minutes or until fish is cooked through and flaky.

EASY SPINACH CASSEROLE



Easy Spinach Casserole image

Couldn't be easier or yummier!

Provided by Barbara

Categories     Side Dish     Casseroles     Spinach Casserole

Yield 6

Number Of Ingredients 4

2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) package cream cheese
1 teaspoon seasoning salt
1 cup dried bread crumbs, seasoned

Steps:

  • Thaw spinach and squeeze out water. Soften cream cheese.
  • In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
  • Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.

Nutrition Facts : Calories 235.1 calories, Carbohydrate 18.8 g, Cholesterol 41.3 mg, Fat 14.7 g, Fiber 3.7 g, Protein 9.1 g, SaturatedFat 8.5 g, Sodium 685.3 mg, Sugar 1.8 g

Tips:

  • Use fresh ingredients. Fresh sole and spinach will give your casserole the best flavor.
  • Don't overcook the fish. Sole is a delicate fish that can easily be overcooked. Cook it just until it is opaque and flakes easily with a fork.
  • Use a good quality cheese. The cheese is one of the main ingredients in this casserole, so it's important to use a good quality cheese that melts well.
  • Season the casserole well. Salt, pepper, and other spices will help to bring out the flavor of the fish and spinach.
  • Let the casserole cool slightly before serving. This will help the casserole to set and make it easier to serve.

Conclusion:

Sole and spinach casserole is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a good source of protein, iron, and calcium. So next time you are looking for a quick and healthy meal, give this casserole a try!

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