Jewish Baked Sole with Spinach Recipe

Serves/Makes: 6


  • 6 sole (scrod or any other white fish) fillets, about 6 ounces each
  • 1/4 cup canola oil
  • 2 onions, coarsely chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 1 (15-ounce) can stewed tomatoes
  • 1 tablespoon dill weed
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 2 tablespoons lemon juice
  • 1/3 cup dry wine
  • Salt and pepper to taste
How to cook Jewish Baked Sole with Spinach:
  • Preheat oven to 350°F. Use a 9 x 13-inch pan.
  • In large skillet, saute onions in oil until soft. Add green pepper, garlic, tomatoes, dill, salt and pepper. Cook 10 minutes. Stir in spinach and mix well.
  • Sprinkle fish with a little salt and lemon juice. Arrange tomato and spinach mixture in baking dish. Place the sole fillets on top. Pour wine over all and cover with foil.
  • Bake 30 minutes. Remove foil and bake another 15 minutes.
  • To serve, spoon vegetables onto serving dish and place the baked sole fillets on top.


The Jewish Baked Sole with Spinach is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

This recipe for Jewish Baked Sole with Spinach serves/makes: 6

The Jewish Baked Sole with Spinach Recipe adopted from Top Nosh.

Main Ingredient: Sole (more Sole recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Jewish (more Jewish recipes)

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