Sole Bundles with Spinach


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is nice with mash or thin chips, or just on its own with some bread. If you can’t get sole, use fillets from another white-fleshed fish such as whiting, silver dory or flounder. They need to be long fillets — fine-flaked, narrow and about 5 mm (¼ inch) thick so that they can be rolled easily.


  • 4 tablespoons olive oil
  • 2 garlic cloves, peeled and squashed a bit
  • 200 g(7 oz) tinned diced tomatoes
  • 2 basil leaves, torn
  • 150 g( oz) english spinach leaves, chopped
  • 30 g(1 oz) grated parmesan cheese
  • 8 sole fillets without skin
  • plain (all-purpose) flour, for dusting
  • lemon wedges, to serve


Heat 3 tablespoons of the oil and a garlic clove in a non-stick deep-sided frying pan that will hold all the sole bundles later on. Add the tomato and basil, season lightly with salt and simmer over low heat for about 10 minutes, or until everything has melted together into a sauce.

Heat the remainder of the oil with the other garlic clove in a saucepan and add the spinach. Sauté for a few minutes to wilt the leaves. Remove from the heat, season with salt and stir in the parmesan. Fish out the garlic clove.

Lay the fish fillets on a flat surface, former-skin-side down. Put about a teaspoon of the spinach mixture onto the tapered end of each fillet and roll up the fish compactly around the spinach. Secure with toothpicks. Roll the fish bundles in flour to coat lightly. Arrange them in a single layer over the tomato sauce in the pan and sprinkle with a little extra salt.

Put the lid on the pan and simmer for 5 minutes or so, until the undersides of the fish bundles become lightly golden. Very gently turn them over, sprinkle with salt and put the lid back on. Simmer for another 5 minutes, or until the inside of the fish is cooked. If the sauce seems at all dry, add a few drops of hot water and heat through. Serve with lemon wedges.