Lemon Sole Pinwheels Stuffed with Fresh Crab, Artichoke and Spinach

This delicious and surprisingly simple fish recipe is from a class I taught earlier this year. It was beautifully paired with Halter Ranch Vineyards 2015 Grenache Blanc wine. If you enjoy fish as a part of your healthy lifestyle, this recipe is a game changer. It’s low calorie, visually impressive and of course, healthy.


Makes 4 servings

  • 4 large
    skinless Lemon Sole fillets
  • 2 tsp
  • 6 ounces
    lump crabmeat, picked over for any shells
  • 1 cup
    artichoke hearts, quartered
  • 1 cup
    fresh spinach, chopped
  • 1 tsp
    onion, minced
  • 1
    garlic clove, minced
  • 1 tbsp
    fresh lemon juice
  • 1
    lemon, zested
  • 2 tbsp
    low fat mayonnaise
  • ¼ cup
    gluten free breadcrumbs
  • 1 tsp
    chopped fresh tarragon
  • ¼ tsp

    sea salt and fresh ground pepper

  • 4 thinly sliced rounds of lemon for baking and fresh dill for garnish


  1. Preheat oven to 350℉.
  2. Coat the bottom of a medium sized sheet pan with olive oil and place four slices of lemons on the pan beneath where you will place each roll of fish.
  3. In a medium-sized bowl, using a wooden spoon, break up the artichokes so the leaves are separated and there are no lumps.
  4. Add the crab, spinach, mayonnaise, breadcrumbs, onion, garlic, tarragon, lemon juice, lemon zest and salt and pepper. Combine well and divide into four parts.
  5. Separately, lay your fish flat and season lightly with salt and pepper.
  6. Spoon the crab mixture onto the larger end of the fish. Gently roll the fish making sure the mixture stays inside. Place the rolled fish seam-side down on top of the sliced lemons, repeat for the other three fillets.
  7. Once in the pan, spray with a light coat of olive oil, sprinkle the Healthy on You®Fish You Were Here spice blend on top of all four pieces of fish.

  8. Place in the oven and bake for 25-30 minutes until the fish is opaque and the stuffing begins to brown on the edges.
  9. serve immediately and garnish with fresh dill and more lemon slices.
Samantha Binkley