Mediterranean Sole Rolls with Spinach, Olive and Ricotta Filling over Tomato-Saffron White Beans

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and 2 chopped garlic cloves; sauté for 2 to 3 minutes until tender.

3. 3

   Add the fresh spinach and cook for 2 minutes, stirring, until wilted. Transfer the mixture to a strainer and gently press out excess liquid. Let cool slightly.

4. 4

   In a bowl, mix the drained spinach with the ricotta, chopped green olives, lemon zest, 1 tablespoon lemon juice, 2 tablespoons parsley, 1/2 teaspoon salt, and black pepper.

5. 5

   Season the sole fillets with the remaining salt. Place a portion of filling on each fillet and roll them from the wider end to the thinner end. Arrange the rolls seam-side down in the baking dish.

6. 6

   Drizzle the rolls with 1 tablespoon olive oil and bake for 12 to 15 minutes at 200 °C / 400 °F, until the fish is opaque and just firm.

7. 7

   Meanwhile, heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the fennel and the 2 sliced garlic cloves; cook for 4 to 5 minutes until the fennel starts to soften.

8. 8

   Stir in the dried oregano and saffron threads for 30 seconds, then add the white wine. Cook for 2 minutes so it reduces slightly.

9. 9

   Add the crushed tomatoes, vegetable broth, and cooked white beans. Simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until the base is saucy but lightly thickened.

10. 10

    Add the remaining lemon juice and adjust with salt and pepper to taste. Spoon the tomato-saffron beans into shallow bowls or onto a serving platter.

11. 11

    Top with the baked sole rolls, sprinkle with the remaining fresh parsley, and finish with the toasted sliced almonds. Serve hot.