- 2 cloves of garlic, minced
- 2 cups baby spinach
- 1 small white onion chopped
- 1 cup grape tomatoes, halved
- 1/2 bunch of asparagus, cut into 1/2 in pieces
- 1/2 lemon
- salt, pepper, olive oil
This meal is super quick and easy. Yesterday, I picked up a package of filet of sole, not really knowing what we were going to do with it. Mark came up with the brilliant idea of stuffing it, so he took the reigns. He’s so darn quick I was barely able to take the photos. He used the veg we had in the house to stuff the sole, so by all means, use what you’ve got. The key to getting the this meal on the table in record time is the quick sauté of the stuffing, using microwave quinoa & cooking it quickly at a high temp.
I purchase the quinoa at Costco, but I’m pretty sure Whole Foods carries it as well. It’s a staple in our house.
Pre heat oven to *450
Prepare all ingredients of stuffing as shown on the ingredients list
Place fish on a paper towel to remove any moisture, pat dry. Season with salt & pepper
heat 1 tbs olive oil in a medium sized sauté pan. Add onions to pan, cook 2-3 minutes until soft. Add garlic, one minute, add the rest of the veg. Sauté until spinach is wilted. Add quinoa, toss.
place a scoop of stuffing onto each fish and roll, place on parchment lined or sprayed baking sheet with seam side down. drizzled with olive oil and squeeze the juice of the lemon over the top. place lemon on baking sheet
bake for 10-15 minutes. When serving, be sure to add the juice from your cooking sheet.
We served ours with steamed broccoli and no starch on the side as the rice and quinoa are already in the fish.