Quinoa Stuffed Alaska Sole is a wholesome meal all rolled up! This Alaska sole recipe has a hearty stuffing of quinoa, spinach and peppers and bakes in minutes for an easy weeknight dish! This post is brought to you by Alaska Seafood.
Growing up, it was around this time of year when I remember my mother would amp up her seafood repertoire, when Fridays meant finding a tuna sandwich in my lunch, and dinner would alternate between classic favorites and new experiments in the kitchen. Lent meant she had to be more creative on Fridays, and we could expect everything from stuffed fish to seafood soup for dinner.
I found myself following the same path, but lately, it always feels like Lent at our house, now that my daughter is a pescatarian! I’m always looking for a new weeknight dish for one of my favorite fishes: Alaska sole! This Quinoa Stuffed Alaska Sole is just the kind of meal I love when I want to keep things light and simple, especially because it means that I can stuff the fish with healthy quinoa, spinach and peppers! It’s a great way to sneak in all the veggies!
For my 4th recipe in my Alaska Seafood Series, I turn to Alaska sole. Also known as flounder, it is a lovely Alaska white fish, and a family favorite for its mild flavor. Light and lean, it cooks in a flash! Like all Alaska seafood, Alaska sole is wild-caught, sustainable and responsibly sourced, and wonderful for an elegant and easy weeknight meal! Try it in my favorite Sole Meunière, as well. For more information about Alaska seafood, visit wildalaskaseafood.com.
HOW TO MAKE STUFFED ALASKA SOLE
The beauty of this dish is in how light and healthy it is — from the lean Alaska sole to the quinoa filling with spinach and peppers! You can use precooked quinoa from the store if you wish or make it at home, either way is fast and simple! Keep in mind that when you cook it at home, you can cook the quinoa in a lovely vegetable broth to add even more flavor. If using store-bought, you may have to season more with salt and pepper.
When working with the Alaska sole, you’ll notice that there is a flat side and a textured side. Always stuff the Alaska sole with the flat side up — you’ll find it rolls easier and it also makes for a prettier presentation.
While this dish already cooks fairly quickly, you can make it even easier by preparing the stuffing in advance, up to a day or two before! You can also stuff and roll the Alaska sole and refrigerate in advance, too. Once it’s in the oven, it cooks quickly for a simple weeknight meal!
MORE RECIPES IN THE ALASKA SEAFOOD SERIES
Disclosure: This post was created in partnership with Alaska Seafood. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Quinoa Stuffed Alaska Sole
- 2 tablespoons extra virgin olive oil divided
- 1/2 cup yellow onion finely diced
- 2 cloves garlic minced
- 1/2 cup red bell pepper finely diced
- 1/2 cup yellow bell pepper finely diced
- 1/2 cup green bell pepper finely diced
- Kosher salt
- Freshly ground black pepper
- 3 cups baby spinach
- 1 cup cooked quinoa see notes
- 4 fillets Alaska sole
- 2 tablespoons parsley finely chopped, for garnish (optional)
- Lemon wedges for serving
- Preheat the oven to 400°F with a rack placed in the center of the oven. Lightly brush a baking dish with olive oil and set aside.
- Heat 1 tablespoon olive oil over medium-low heat. Add the onions, garlic, and bell peppers, and season with salt and pepper. Cook until the onions have wilted then stir in the spinach, one cup at a time.
- Stir in the cooked quinoa and season to taste with salt and pepper.
- Season the sole lightly on both sides with salt and pepper. Lay the sole flat side up. Divide the stuffing between the fillets.
- Roll the sole and place in prepared baking dish. Lightly brush the tops with olive oil and sprinkle with paprika.
- Bake in the oven for about 15-20 minutes, or until the fish flakes easily with the tip of a knife. Garnish with parsley and serve with a squeeze of lemon.