Goats cheese and spinach stuffed lemon sole

This bank holiday weekend we had a friend visiting. It is so nice when it is possible to have loads of time to catch up, cook and eat lots of lovely food and going out. When I have friends visiting it is the only time when I actually get around, a bit like a tourist. An omelette with lots of greens for breakfast set us up for the day. It is spinach time so we had a spinach omelette with all kinds of salad ingredients we had at home. 25May_Omelette We took a trip to Kent and the lovely little coastal town of Deal. None of us had been there before and what a gorgeous surprise! It has the smallest castle I have ever seen! We had a coffee on the pier and the went to a walk around the town center. 24May_DealCoastLine We had fish and chips at the seafront and it was great with crispy batter and nice fries. What a treat! The only thing missing was the sunshine. On the way home we stopped to get some fish and some lemon sole fillets, I like to cook meat and fish on the bone but wanted a quite quick dinner so this was perfect! Before I started on the fish I boiled new potatoes with dill. Lemon sole stuffed with spinach and goats cheese on a bed of vegetables, serves 3, oven 180

  • 6 lemon sole fillets 
  • wilted spinach leaves
  • 1 pack of soft goats cheese
  • lemon thyme, chopped
  • grated zest from 1/2 lemon
  • 1 spring onion, finely chopped
  • cracked black pepper
  • a pinch of salt


  • 2 carrots, chopped fine 
  • 1 leek, sliced
  • 2 celery sticks
  • 1 dl stock

Grease an oven proof dish. Mix the cheese with the thyme, lemon zest, the spring onion, salt & pepper. Rinse the lemon sole and pat dry. Salt and pepper them on both sides and then place then on a chopping board. Place the wilted spinach leaves on top of each fillet and about one heaped tsp of the goats cheese. Gently roll the fillet and secure with a toothpick. Bring the stock to boil and add the leek. Let it soften for 5 minutes and set aside. Add the carrot and celery and place the veg in the oven proof dish. Then place the fish on top and cook under tin foil for 10 minutes and without the tin foil for another 10 minutes (longer if you don’t feel that they are ready). 25May_LemonSoleRolls I mixed some creme fraiche with chilli sauce and and served as a cold sauce. 25MayLemonSoleDinner For dessert we picked some more rhubarb from the allotment, mixed with strawberries and our friend Lisbeth did a delicious topping of almond flour, coconut, sugar and butter. She baked it in 225C for about 25 minutes, the top was crispy and it was delicious and we ate it with vanilla sauce. 25May_RhubarbBake&VanillaSauce I have entered this to Javelin Warriors always challenging Made with Love Mondays, cooking from scratch! MadeWithLove

4 Responses to “Goats cheese and spinach stuffed lemon sole”
  1. This sounds so tasty, Petra. I love the goat cheese and spinach as a stuffing for the sole – and such a beautiful presentation, all rolled up…

    • petra08 says:

      hi Mark

      glad you like the look of it, the mild goats cheese was great with the lemon sole and had I been slightly less calories conscious I would have made a beurre blanc to go with it! Next time!

  2. Dover sole is such a beautifully delicate fish, isn’t it? I imagine lemon thyme would work really well with it. Sounds like your friends were spoiled rotten 🙂

    • petra08 says:

      hi Jacqueline

      It is a very delicate fish! The lemon thyme was great, I didn’t use a lot but the flavor still came through nicely. It was a little fiddly with the spinach but worth it in the end! 🙂

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