Fillet Preparation: Wash each fillet thoroughly, dry it, then make a deep incision, creating a “pocket.” Be careful not to cut into the meat. Sprinkle the fillets with salt, pepper, and paprika.
To Make the Filling: Combine the chopped spinach, diced sundried tomatoes, feta cheese, and garlic in a bowl. Season with salt and pepper to taste.
Stuffing: Fill the fillet pockets with the prepared filling, then secure them with toothpicks to prevent the filling from leaking out during frying or baking.
Frying or Oven Baking:
Heat the buttered olive oil in a skillet, then fry the fillets over medium heat for about 3-4 minutes per side, until golden brown. If you prefer to bake, transfer the fillets to an ovenproof dish, pour the broth over them, and bake at 180°C for about 25 minutes.
Servings
: Filleted fillets are best served with mashed potatoes, roasted vegetables, or a light salad. You can also pour a cream and herb sauce over the fillets to enhance their flavor.
Storage: Store the finished fillets in an airtight container in the refrigerator for up to 2 days. Before serving again, reheat them in the oven or in a pan.
Frequently Asked Questions
1. Can I use another type of meat?
Yes, you can also prepare turkey or pork with turkey or pork, adjusting the cooking time depending on the type of meat.
2. Can you freeze stuffed fillets?
Yes! Raw fillets can be frozen after stuffing. Before cooking, thaw them slowly in the refrigerator to keep the meat juicy.
3. What other ingredients work for the filling?
Experiment with your favorite ingredients! Mushrooms, prunes, walnuts, or even a mix of vegetables will surely enhance the flavor of this dish.
