Sole Supreme

Sole Supreme

11 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Recipe by  Marilyn

“Really nice dish for company. I use fresh Dover Sole. Serve with rice and a fruit garnish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Butter a shallow baking dish that is big enough to accommodate all the fish.
  2. Slice the frozen spinach souffle into 4 equal pieces. Wrap a fillet around each piece, and place seam side down in prepared baking dish. Pour undiluted soup over the fish, and sprinkle with small shrimp, Parmesan cheese, and paprika.
  3. Bake for 30 to 40 minutes, or until a fork can be easily inserted into the souffle.

Share It

Reviews (11)

Rate This Recipe


I found 12 oz frozen spinch souffle by Stouffers but couldn't find cream of shrimp soup so I used frozen shrimp bisque. Served it for a dinner party and there was not a bite left! So easy to do and delicious, too!



When I first tried this recipe I E-mailed the staff to let them know how awesome it was. My entire family, including a 12 year old LOVED it. The next time I made it I served it to company and it was a hit. Lili Osborne



It was extremely flavorful and was a lighter dish than I had expected. My mother was over for dinner and just praised it up and down. I could not find any of the spinach souflet so I used frozen creamed spinach.

More Reviews

Similar Recipes

Cajun Catfish Supreme

Cajun Catfish Supreme

Sole In Butter Sauce

Sole In Butter Sauce

Sole with Bananas

Sole with Bananas

Stuffed Sole

Stuffed Sole

Sole Steamed with Tomato-Leek Sauce

Sole Steamed with Tomato-Leek Sauce

Italian-Style Quinoa-Stuffed Sole

Italian-Style Quinoa-Stuffed Sole


Amount Per Serving (4 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 43.8 g
  • 88%
  • Cholesterol
  • 193 mg
  • 64%
  • Sodium
  • 1384 mg
  • 55%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Crab-Stuffed Sole


next recipe:

Sole with Bananas