Spinach Stuffed Baked Sole

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Cooking spray

8 (3 to 4-ounce) fillets of sole

1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's)

1 lemon, 1/2 cut into wedges and 1/2 juiced

Salt and fresh ground black pepper

Artichoke Ratatouille, for serving, recipe follows

Artichoke Ratatouille:

3 tablespoons olive oil

1 small eggplant, diced into 1-inch cubes

1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)

1(9-ounce) package frozen artichoke hearts, thawed

1 tablespoon minced garlic

1/2 teaspoon red pepper flakes

Salt and fresh ground pepper

1 (14.5-ounce) can diced tomatoes

1/4 cup chopped fresh basil