Sole Florentine

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

34 g
705 mg
42 g
15 g
7 g
67 mg

6 4-oz sole fillets
1½ Tbsp extra-virgin olive oil

1 med yellow onion, diced
1 medium tomato, diced
5 cups fresh spinach
1 cup shredded mozzarella cheese
8-oz ricotta cheese
½ tsp sea salt
1½ cup marinara sauce
3 cups cooked spaghetti
3 cups broccolini with garlic and olive oil

  1. Preheat oven to 350F.  Lightly spray a baking sheet with canola oil spray.
  2. Place sole fillets between 2 pieces of plastic wrap and tap lightly with a mallet until flat, about ¼-inch thick, being careful not to tear the sole. Remove plastic wrap and lay fillets onto baking sheet.
  3. In a medium-sized sauté pan, sauté onions in the olive oil until translucent. Add tomatoes and spinach. Cook until spinach is wilted. Allow to cool.
  4. Combine mozzarella with ricotta cheese. Add salt.  
  5. Place 2 tablespoons spinach mixture on each fillet. Place 2 heaping tablespoons of cheese mixture over spinach and roll the fillet. Bake for 10 minutes, or until fish is white and cheese is melted.
  6. On a large plate, place a sole roll over ½ cup pasta. Top with ¼ cup marinara sauce. Serve with ½ cup of sautéed broccolini.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.