Stuffed Sole with Creamy Tomato Sauce

Serves 4 • Cooking Time 1 to 2 hours on Low • Slow Cooker Size 5½ to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: While it may seem implausible to create such a delicate dish in the slow cooker, we embraced the challenge. We poached the fish in white wine, which imparted subtle flavor. And by rolling the fillets into bundles with a moist spinach filling, we reduced the likelihood of overcooking. Be sure to squeeze the spinach dry thoroughly or the filling will be watery. Check the doneness of the sole after 1 hour of cooking and continue to monitor until it flakes apart when gently prodded with a paring knife. You will need an oval slow cooker for this recipe. Click here for information on making a foil sling. See the sidebar that follows the recipe.

2

lemons (1 sliced ¼ inch thick, plus ½ teaspoon grated lemon zest and 1 tablespoon juice)

¼

cup dry white wine

10

ounces frozen chopped spinach, thawed and squeezed dry

4

ounces (½ cup) part-skim ricotta cheese

¼

cup chopped fresh basil

Pinch nutmeg

Salt and pepper

8

(3-ounce) boneless, skinless sole fillets, ¼ to ½ inch thick

8

ounces cherry tomatoes

1

small shallot, peeled and quartered

1

tablespoon extra-virgin olive oil

1. Fold sheet of aluminum foil into 12 by 9-inch sling; press widthwise into slow cooker. Arrange lemon slices in single layer in bottom of prepared slow cooker. Pour wine into slow cooker, then add water until liquid level is even with lemon slices (about ¼ cup water). Combine spinach, ricotta, 2 tablespoons basil, lemon zest, nutmeg, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl.

2. Season sole with salt and pepper and place skinned side up on cutting board. Mound filling evenly in center of fillets, fold tapered ends tightly over filling, then fold over thicker ends to make tidy bundles. Place bundles seam side down on top of lemon. Cover and cook until sole flakes apart when gently prodded with paring knife, 1 to 2 hours on low.

3. Meanwhile, process tomatoes, shallot, oil, and lemon juice in blender until smooth, 1 to 2 minutes. Strain sauce through fine-mesh strainer into bowl, pressing on solids to extract as much liquid as possible; discard solids. Season with salt and pepper to taste.

4. Using sling, transfer bundles to baking sheet. Gently lift and tilt bundles with spatula to remove lemon slices and transfer to plates; discard poaching liquid. Spoon sauce over bundles and sprinkle with remaining 2 tablespoons basil. Serve.

Per serving:
Cal 230
Fat 10g
Sat Fat 2.5g
Chol 85mg
Carb 8g
Protein 27g
Fiber 2g
Sodium 960mg