Dana’s Delights – Stuffed Sole Athenian


  • 1 cup well drained cooked, chopped spinach
  • 2 oz. Feta cheese, crumbled
  • 4 tsp. lemon juice
  • ¼ tsp. each dill weed and pepper
  • 2 sole fillets (4oz. each)
  • ¼ cup water
  • 2 Tbsp. dry white wine
  • 1 tsp. chopped fresh parsley
  • 1/8 tsp. paprika

Preheat oven to 375F. Combine spinach, cheese, 2 teaspoons lemon juice, dill and pepper. Mix well.  Spoon half of spinach mixture onto the centre of each fillet and roll fish lengthwise to enclose. Transfer fish rolls to baking dish, seam side down. In a small bowl combine water, wine, parsley, paprika and 2 teaspoons lemon juice. Pour over fillets and bake until fish flakes easily  when tested with a fork, after about 15-20 minutes.