Serves 4
This is a game changer. Your friends will be amazed.
Canola oil for the pans
4 cloves garlic, thinly sliced
4 cups packed baby spinach
¼ cup chopped scallions
Kosher salt
Fresh ground black pepper
¼ cup crumbled feta cheese
4 (4- to 6-ounce) sole fillets, skin removed
1 tablespoon plus 2 teaspoons chopped fresh dill
Extra virgin olive oil for drizzling
¾ cup white wine
Juice of ½ lemon
2 tablespoons Garlic Puree (here)
Preheat the oven to 500°F. Slick a skillet with canola oil over medium heat. Add one-fourth of the sliced garlic and sauté until golden. Add the spinach and scallions, season with salt and pepper, and cook just until the spinach wilts. Transfer the greens to a paper towel–lined plate to remove excess liquid. Transfer to bowl, add the feta and 2 teaspoons of the dill, and toss. Let the filling cool.
Season the fish fillets with salt and pepper on one side and salt on the other. Arrange them on a rimmed baking sheet, ugly side up. Divide filling among fillets, spooning it lengthwise down the center of each. Roll up like a jelly roll and drizzle with olive oil. Pour ½ cup of the wine into the rimmed baking sheet. Bake until the fish separates slightly when pricked with a fork, about 10 minutes.
Meanwhile, make the sauce: Slick a medium skillet with canola oil and heat over medium heat. Add the remaining sliced garlic and sauté until soft. Add the remaining ¼ cup wine and lemon juice. Stir in the garlic puree. Cook until the liquid is thick enough to coat the back of a spoon.
Add the remaining 1 tablespoon dill and spoon the sauce over the fish.