Stuffed Sole with Green Tomato Relish

Created by Executive Chef Jaime Fernandez, CEC, CDM, CFPP
The Park Lane, A Classic Residence by Hyatt
Serves 8

• 1/2 pound spinach
• 1/2 pound mushrooms—sliced
• 1 tablespoon olive oil
• 1/2 cup white wine
• 2 pounds sole fillets—cut into 8 portions
• 1/2 pound shrimp, cooked
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dill

TOMATO RELISH:

• 3/4 cup green tomatoes—diced
• 1/2 cup yellow tomatoes—diced
• 1/2 cup red ripe tomatoes—diced
• 1/4 cup red onion—diced
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Steam spinach, then drain all the liquid.
2. Sauté mushrooms with olive oil and half of the wine.
3. Mix shrimp, spinach and mushrooms together.
4. Scoop 2 ozs of the mixture in the center of each fillet, then fold once.
5. Drizzle sole with remaining wine, season each with paprika, onion powder, garlic and dill.
6. Bake uncovered at 350 degrees for about 15 minutes or until done.

TOMATO RELISH:

1. Mix tomatoes with red onion, lemon juice, oil, salt and pepper. Toss gently.
2. Serve stuffed sole topped with green tomato relish.