I just realized I may be a tiny bit obsessed with ricotta cheese. My last two recipes have included ricotta cheese and now I’m posting this lovely Spinach Ricotta Stuffed Dover Sole with a Spicy Tomato Sauce. Completely unintentional as it may be, I must have a sub-concious need for ricotta cheese. Maybe I’m simply channeling my inner Italian, or my need to return to Italy. 🙂 Yep, it’s my need to return to Italy.
This is a dish that keeps a regular rotation on my dinner menu. Which is why I’m surprised I’ve never shared this enchanting recipe until now. I’m fairly certain it was due to the food being eaten before I could snap a photo.
Spinach Ricotta Stuffed Dover Sole is a simple entree that assembles easily and can be popped into the oven and served with a lovely Citrus and Arugula Salad or Pesto Broccolini for a beautiful meal.
On occasion I’ll prepare the ricotta stuffing the night before and let it sit in the fridge until needed the next evening; making it even easier to assemble, bake and serve this saucy and creamy Spinach Ricotta Stuffed Dover Sole.
I’ve prepared this dish with fresh spinach, sautéed, chopped and squeezed, but I find for reasons of time and texture that frozen, chopped spinach which has been thawed and squeezed works better in this recipe.
That said, once, I forgot to pick up frozen spinach at the market so I walked outside, snipped some Swiss chard from my garden and used it instead. Not quite as delicate in flavor as the spinach, but still lovely and delicious.
I love it when dinner comes together quickly and involves cheese and sauce. Not too mention, it’s a great way to serve more seafood during the week without a lot of fuss.
An interesting wine tip… I’ve paired this recipe with a dry, un-oaked chardonnay as well as a New Zealand Sauvignon Blanc. Although these two wines have completely different flavor profiles, both wines were complimentary. 🙂
Delicious Wishes and Loads of Love,
Karista
Spinach Ricotta Stuffed Dover Sole
Ingredients
For the Dover Sole
- 1lb Dover Sole
- 2 tablespoons extra virgin olive oil
- 8 oz. whole milk ricotta cheese
- 1 package (about 8-12oz) chopped frozen spinach, thawed and squeezed
- 1-2 cloves garlic
- 1/2 cup grated parmesan cheese, divided
- ½ teaspoon dried oregano
- 2 teaspoons fresh chopped Italian parsley, divided
- ½ cup shredded Mozzarella
- ¼ cup Italian bread crumbs or panko bread crumbs
- Salt and pepper to taste
For the Tomato Sauce
- ½ cup diced yellow onion
- 1-2 cloves garlic, minced
- ½ teaspoon crushed red chili flakes
- ½ cup red wine
- 1 14oz can tomato sauce
- 1 teaspoon tomato paste
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 350F. Lightly oil an 8 ½ x 11 baking dish.
- In a food processor add the ricotta, spinach, garlic, ¼ cup parmesan cheese, oregano and Italian parsley. Pulse until thoroughly combined. Season to taste with salt and pepper.
- Season each Dover sole filet with salt and pepper. Place a teaspoon or two of the spinach ricotta mixture on one end of the filet and then roll, being careful not to squeeze the filling out of the sides. Some will inevitably escape during cooking. Place seam side down in the baking dish. Repeat until all the filets have been stuffed and rolled.
- Mix together the mozzarella, ¼ cup parmesan and bread crumbs. Sprinkle on top of the stuffed, rolled filets and then drizzle with a little extra virgin olive oil.
- Place the baking dish in the oven and let it cook for about 10-12 minutes. Turn the broiler on for a minute or two, just before the fish is done to toast the bread crumbs and melt the cheese.
- To make the sauce, add a tablespoon of olive oil to a sauté pan and heat over medium heat. When the oil is hot sauté the onions until wilted, then add the garlic and crushed red pepper and sauté one minute longer.
- Next, stir in the red wine and let it reduce by half. Take the pan off the heat and stir in the tomato sauce and tomato paste. Once incorporated put it back over medium heat and let it simmer for about 10-15 minutes, adding a little water if needed. Season with salt and pepper to taste.
- To serve, ladle sauce on a plate and then place a stuffed filet or two over the sauce and garnish with additional chopped fresh Italian parsley.
This is a gorgeous meal and so perfect for these Fridays here in March. I love how simple but delicious this dish is to put together and perfect for a gathering. Will you go back to Italy soon…if so please stuff me in your luggage.
Bam! I just saw your comment. Sorry! I love the simplicity of this dish as well and make it often. I’d love to go back to Italy! I left my a piece of my heart there. 🙂 And you most certainly can tag along in my luggage! I’ll bring an extra bag just for you. 🙂
We really enjoyed this. Doing Keto, so just left the breadcrumbs out and used the mozzarella and parm. The red wine has a few carbs, but not bad spread over the entire dish. We really liked it and will have it again. Thanks.
Charlene, Thank you so much for commenting about this recipe. This is one of my favorite seafood recipes and I’m so happy to know you and your family enjoyed it. Good luck with the Keto! I know many people who have had great success with this method of eating. Carolyn Ketchum is a good friend of mine and she’s written five cookbooks all about KETO. If you need more Keto inspiration, her blog is All Day I Dream About Food. She’s a love! All the best, Karista
Thanks Karista for the lead. Also wanted to say, one of my favorite parts of your recipe is the tomato sauce. We upped the red pepper flakes a bit and it was spicy deliciousness. Will likely find other ways to put that sauce to good use in the future. Thanks again. Love it.
Charlene, You are so welcome! I love that sauce too! It’s one of my master sauce recipes and I use it often for things like spaghetti squash or grilled chicken parm. Enjoy the recipe and best wishes to you! Karista
Hi there! Any chance you’ve done this with frozen fish fillets?
Thanks!
Hello, my apologies for not answering sooner! I was out on holiday and just got back into my office. If using frozen fillets, I’d thaw completely and pat dry with paper towels. They should work just as well as fresh fish. I hope this helps! Karista
This recipe was excellent – I couldn’t get Dover sole but used flounder. It turned out so good my husband said he would buy it in a restaurant (his highest kind of compliment). To save time, I used bottled marinara which was fine too. Next time, I will make your sauce. Thanks for a wonderful recipe – I will make it again.
Thank you so much for your comment! I’m so happy you and your husband enjoyed this recipe. It’s one of our family’s favorite fish dishes. Apologies for the tardy reply! I’m working on another book, went out of town for my nieces wedding and well… life! Thanks again, Karista