Lemon Sole Pinwheels Stuffed with Fresh Crab, Artichoke and Spinach
DATE: September 27, 2022
- Serves: 4
Featured product
Fish You Were Here
Fish Lover Spice
- 4 large skinless Lemon Sole fillets
- 2 tsp Healthy On You® Fish You Were Here spice blend
- 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
Directions
- Preheat oven to 350℉.
- 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.
- In a medium-sized bowl, using a wooden spoon, break up the artichokes so the leaves are separated and there are no lumps.
- Add the crab, spinach, mayonnaise, breadcrumbs, onion, garlic, tarragon, lemon juice, lemon zest and salt and pepper. Combine well and divide into four parts.
- Separately, lay your fish flat and season lightly with salt and pepper.
- 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.
- 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.
- Place in the oven and bake for 25-30 minutes until the fish is opaque and the stuffing begins to brown on the edges.
- serve immediately and garnish with fresh dill and more lemon slices.
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