Zosia’s Spinach Stuffed Sole in Lemon Curry Sauce

The common or Dover sole (Solea solea) is a larger flatfish of the Soleidae family, found on sandy or muddy seabeds throughout the northern Atlantic and Mediterranean; it buries itself for camouflage and feeds on small invertebrates, producing a flesh prized by chefs for its mild, buttery-sweet flavour, versatility and ease of filleting. Excellent when stuffed—think crab, tender asparagus or buttered spinach—the sole also lends itself to quick weeknight cooking: frozen fillets defrost in cold water in roughly 5–10 minutes, making a refined meal entirely achievable on a busy evening. My favourite preparation pairs the delicate fish with a citrus-forward sauce nuanced by a gentle touch of curry, a balance that feels simultaneously bright and subtle; serve it with Gewürztraminer from Pelee Island for a complementary aromatic lift, and you have an impressive Friday-night dinner that is as easy to make as it is absolutely delicious. Cheers to the New Year 2026!

Zosia’s Spinach Stuffed Sole in Lemon Curry Sauce Recipe

By Zosia Culinary Adventures | Date: January16, 2026

Preparation Time: 30 minutes

Cook Time: 40 minutes

Yield: 4 stuffed filet of sole

Ingredients:

• 4 fresh filet of Sole (50 g each filet )

• 140 g fresh spinach

• 1 clove of fresh garlic, minced

• 2 tbsp unsalted good quality butter, soft plus extra to butter for cooking

• lemon juice from 2 lemons and zest

• 200 ml 35% cream

• 100 ml dry white wine

• 1 tsp curry powder

• 1/2 tsp ground white pepper

• 1/2 tsp dry thyme

• 1/4 tsp dry basil

• sea salt to taste

• chopped fresh parsley as garnish

Instructions:

1. Season each filet of sole with some salt, white pepper and thyme on both sides.

2. Sauté spinach in 1 tsp butter with minced garlic until just wilted. Cool briefly, chop finely. Mix chopped spinach with 2 tablespoons of soft butter. Form four compact balls.

3. Preheat the oven to 390°F (200°C) and thoroughly butter the casserole dish.

4. Place each ball carefully on the narrowest part of the sole and wrap it tightly. Once all fillets of sole are assembled, arrange them in the buttered casserole dish.

5. Bake for 30 minutes.

6. In the meantime, prepare the sauce. Gently melt a teaspoon of butter, then add curry seasoning, lemon zest, a pinch of salt and a pinch of white pepper, followed by wine and cream. Using a whisk, blend everything together and cook the sauce until it thickens to the desired consistency. If the sauce begins to separate, stir in an additional teaspoon of butter to help stabilize and bring it back together.

7. Remove the stuffed filet of sole from the oven, pour the prepared sauce evenly over the top, then return the dish to the oven and bake for an additional 10 minutes.

8. Serve the stuffed filet of sole alongside fluffy medium-grain rice or pureed potatoes, or pair it with any fresh vegetable salad of your choice.
   

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