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Feta and Olive-stuffed Dover Sole with Basil Tomato Sauce

4 servings
Dinner

Nutritional Facts Per Serving

292
Calories
36.6 g
Protein
7.6 g
Carbs
1.4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 292
  • Fat 12.5 g
    • Saturated   4.7 g
    • + Trans 
  • Cholesterol 102 mg
  • Sodium   979 mg
  • Carbohydrate 7.6 g
    • Fibre   1.4 g
    • Sugars  
  • Protein 36.6 g
    • Vitamin A 13 %
    • Vitamin C 12 %
    • Calcium 15 %
    • Iron 12 %

Method

Preheat oven to 400 degrees F. Line a shallow-sided baking dish with parchment. Lay the sole fillets out flat on a work surface. Combine the feta and olives in a bowl. Divide and place the feta/olive mixture at one end of the sole. Roll the sole into cylinders and place in the baking dish; drizzle and sprinkling with the oil, lemon juice, salt and pepper.

Place the sauce ingredients, except basil, in a pot; loosely cover and gently simmer 12 to 15 minutes. While this occurs, cover and bake the fish for 15 minutes, or until cooked through. Swirl the basil into the sauce. Divide the sole among 4 plates and spoon some of sauce over top; garnish with basil sprigs and serve. Serve the rest in sauceboat alongside.

Serving Suggestions

Serve the sole with a rice-shaped pasta called orzo, it's available in the aisle other pastas are sold. Once cooked, drain well and serve as is, tossed with a little butter or olive oil, or place in a bowl and flavour with freshly grated parmesan cheese and a generous spoonful of store-bought or homemade pesto. Round out the meal by also serving the fish with a green vegetable, such as steamed green beans drizzled with a little lemon juice, or rounds of zucchini sauteed in olive oil and flavoured with a touch of chopped garlic.

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