Sole Fillets with Spinach

Sole Fillets with Spinach

Enjoy these mouth-watering sole fillets that are grilled in spinach packets - for dinner that’s ready in just 25 minutes!

Prep Time



Total Time






pound spinach
teaspoon poultry seasoning
teaspoon chili powder
teaspoon salt
to 1 1/2 pounds sole, flounder or red snapper fillets, 1/4 to 1/2 inch thick
tablespoons butter or margarine, melted
Lemon wedges
  1. Heat coals or gas grill for direct heat. Spray 13x9-inch aluminum foil pan with cooking spray. Rinse spinach; shake off excess water, but do not dry. Place about three-fourths of the spinach leaves in pan, covering bottom completely.
  2. Mix poultry seasoning, chili powder and salt. Lightly rub into both sides of fish. Place fish on spinach, folding thin tail ends under and, if necessary, overlapping thin edges slightly. Drizzle with butter. Cover fish completely with remaining spinach.
  3. Cover and grill fish and spinach 4 inches from medium heat 8 to 10 minutes or until fish flakes easily with fork. Check after about 3 minutes; if top layer of spinach is charring, sprinkle with about 1/4 cup water. Serve fish and spinach from pan with a slotted spoon. Serve with lemon wedges.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
It's a snap!:
Is it done yet? Save time by knowing when the fish is ready to serve. To test fish for doneness, place a fork in the thickest part and gently twist. The fish will flake easily when it's cooked through.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 4g,),
  • Cholesterol 70mg;
  • Sodium 580mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 2g,
  • Protein 21g;
Percent Daily Value*:
    • 3 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.