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.
Ingredients
Makes 4 servings
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4 large
skinless Lemon Sole fillets
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2 tsp
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6 ounces
lump crabmeat, picked
over for any shells
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1 cup
artichoke hearts, quartered
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1 cup
fresh spinach, chopped
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1 tsp
onion, minced
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1
garlic clove, minced
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1 tbsp
fresh lemon juice
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1
lemon, zested
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2 tbsp
low fat mayonnaise
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¼ cup
gluten free breadcrumbs
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1 tsp
chopped fresh tarragon
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¼ tsp
sea salt and fresh ground pepper
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4 thinly sliced rounds of lemon for baking and fresh dill for garnish
Preparation
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Preheat oven to 350℉.
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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.
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In a medium-sized bowl, using a wooden spoon, break up the artichokes so the leaves are separated and there are no lumps.
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Add the crab, spinach, mayonnaise, breadcrumbs, onion, garlic, tarragon, lemon juice, lemon zest and salt and pepper. Combine well and divide into four parts.
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Separately, lay your fish flat and season lightly with salt and pepper.
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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.
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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.
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Place in the oven and bake for 25-30 minutes until the fish is opaque and the stuffing begins to brown on the edges.
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serve immediately and garnish with fresh dill and more lemon slices.
