Spinach & Artichoke Stuffed Sole with Apple and Carrot Slaw
Serves: 6
  • 6 sole fillets
  • 1 cup loosely packed chopped baby spinach
  • 4 artichoke hearts diced
  • 6 Teaspoons Ghee, butter or other fat
  • For The Pesto
  • ½ cup hemp hearts
  • 1 clove of garlic
  • ½ cup of fresh dill
  • 3-5 sprigs of Chives
  • The Juice of half a lemon
  • 2 tablespoons of extra virgin olive oil
  • Sea salt and pepper to taste
  • For The Slaw
  • 6 Carrots julienned
  • 3 apples julienned
  • 4-6 radish thinly sliced
  • 2 teaspoons finely chopped chives
  • 2-4 tablespoons fresh chopped cilantro
  • The Juice of ½ an orange
  • 2 tablespoons of extra virgin olive oil
  • sea salt and pepper to taste.
  1. To Make Pesto
  2. Place the hemp hearts, garlic, chives, dill, salt, pepper, lemon juice and oil in a food processor and blend until smooth.
  3. Preheat oven to 375F
  4. Place the spinach and artichokes in a medium bowl. Add the pesto and stir to combine.
  5. Lay out the sole fillets on a cutting board. Divide the mixture among the 6 fillets. Roll from the fat end to the skinny end. Place on an oven safe baking dish with the open end down. Put a dollop of ghee on the top of each rolled fillet, and sprinkle with sea salt and pepper
  6. Bake for 20 minutes.
  7. For the slaw
  8. In a small bowl whisk together the orange juice, olive oil, sea salt and pepper. Set the dressing aside.
  9. In a large bowl add the apple, carrot, radish, cilantro and chives. Add the orange dressing. Toss the salad so that the dressing coats everything. Cover and set in the fridge to marinade for 20 minutes or more, or less (the longer the better flavor development)
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/spinach-artichoke-stuffed-sole-with-apple-and-carrot-slaw/