Farro Stuffed Sole with Lemon Dill Sauce

I was going through the freezer the other day to see what I had on hand for dinner and I ran across sole I had bought a few weeks ago. I also had a couple lemons, some dill, spinach and asparagus hanging around so the makings of a rounded out meal were well on it’s way. I love going through the pantry and/or the fridge and finding a whole meal that wasn’t planned! I have to pat myself on the back for using my noggin to bring it together.;)

This was a very quick meal to make and it was so good! Honestly one of the better meals I’ve made in a while. As ya’ll know, I’m not a huge leftovers person unless it’s mac and cheese, but I had this for lunch and dinner two days in a row! Pretty impressive since there’s not a smacklin’ of mac and cheese in sight AND it’s fish. Fish next day…no thanks. Farro stuffed sole next day…certainly!

Farro is unfortunately not Gluten Free. However, you could totally switch it out for quinoa and it’d be great! I might actually try that next time I make this dish.

Enjoy!
Farro Stuffed Sole

serves 4

1 cup of farro, quick cooking

1 1/4 cup of vegetable broth (or chicken, whatever you’ve got)

1/2 cup frozen spinach (no need to thaw)

1 clove of garlic, minced

1/3 cup of shredded parmesan cheese (optional)

4 sole filets (thawed if frozen)

olive oil

salt and pepper

Lemon Dill Sauce

2 Tbsp of fresh lemon juice

3/4 cup of white wine (use veggie broth if you don’t want to use wine)

2 Tbsp of chopped shallot

1 Tbsp of fresh chopped dill

2 Tbsp of butter

Combine the farro, broth, frozen spinach and garlic in a sauce pan. Bring to a boil, cover and simmer for 10 or until the liquid is absorbed. Stir in the parmesan cheese.

In a baking dish, drizzle a little olive oil over the surface and lay out the sole filets. Fill each one with about 1/3-1/2 cup of the farro. Fold the filet over the farro, sprinkle with a little salt and pepper and drizzle a tiny bit more olive oil over the top of the fish. Bake at 350 for about 15 minutes.

In another saucepan, combine wine (or broth), lemon juice and shallot and cook on medium high heat until it’s reduced to about 1/3 cup. Add in butter and chopped dill and stir until it’s all melted together. Spoon over fish filets.