FILET OF SOLE WITH SPINACH & TOMATOES
This has a lovely presentation, especially if you have the parcels sealed before your guests arrive and then when they open them the red tomato, green spinach and the white fish. Add additionasl spices that you may like
Provided by Bergy
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the fresh washed spinach in a pot with a lid with the water still clinging to it (you do not need additional water).
- Steam until just wilted, approx 4 minutes,drain well, cool enough to handle.
- Heat oven to 400F degrees.
- Tear off 4 pieces of parchment paper or tin foil about 12"x 18".
- Place the paper on your counter and put 1/4 of the spinach on each, in the center. Cover with onion, jalapeno and the garlic.
- Place a filet on each and cover with a sliced tomatoe.
- Season with salt & pepper.
- Seal the packages and place on a baking sheet or a baking stone.
- Bake for apprx 12- 15 minutes.
- Test one pkg to see that the fish is done. The package will be puffed out a bit when done.
- Transfer to individual plates and let each person open their own surprise package.
PAN-BAKED LEMON SOLE WITH SPINACH, OLIVES, AND TOMATOES
Steps:
- Make sauce:
- Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over moderate heat (on stovetop), stirring until softened (but with no change in color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice, breaking them up with a spoon, and gently simmer, stirring occasionally, until thickened, about 20 minutes. Add sea salt and pepper to taste and remove from heat.
- Prepare fish while sauce simmers:
- Preheat oven to 400°F.
- Pulse olives, basil, and anchovy to a coarse paste in a food processor (or finely chop with a knife). Add 2 tablespoons oil and pulse to combine.
- Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at narrow end, roll up each fillet.
- Bake fish:
- Arrange fish rolls, seam sides down, on tomato sauce in gratin dish. Drizzle with remaining tablespoon oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 15 minutes.
- Transfer fish to 4 heated plates. Heat tomato sauce in gratin dish over moderate heat (on stovetop), then add spinach and cook, stirring, until wilted, about 1 minute. Spoon sauce with spinach alongside fish.
PAUPIETTES OF SOLE WITH SPINACH AND MUSHROOM STUFFING
Provided by Craig Claiborne And Pierre Franey
Categories dinner, lunch, quick, weekday, main course
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Sprinkle the fillets with salt and pepper and set aside.
- Pick over the spinach. Remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. There should be about 8 cups loosely packed. Set aside.
- Heat the butter in a skillet and add the shallots. Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg. Cook, stirring, until the mushrooms are wilted. Add the spinach and cook until wilted. Continue cooking until all the moisture evaporates.
- Scrape the mixture into a bowl and add the egg yolk. Let stand until cool.
- Place the fillets of fish on a flat surface, skinned side up. Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet. Roll the fillets jellyroll style to enclose the filling.
- Bring a quantity of water to the boil in the bottom of a steamer. Arrange the rolled fillets, seam side down, on a steamer rack. Set the rack over the steamer bottom. Steam five minutes. Serve hot with a ginger butter sauce (see recipe).
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 762 milligrams, Sugar 2 grams, TransFat 0 grams
SOLE AND SPINACH CASSEROLE
An easy and light recipe from Barbara Gibbons, 'The Slim Gourmet'. Although I haven't tried this, I'm sure it will appeal to calorie counters as well as those on low-carb diets. Let me know what you think!
Provided by Denise in da Kitchen
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook fresh spinach in a tightly covered saucepan with no liquid added.
- (If using frozen spinach, drain thoroughly but do not cook).
- Combine spinach with onion and spread in a shallow nonstick baking pan coated with cooking spray.
- Add milk, sprinkle with cheese, and arrange fillets over cheese in a single layer.
- Sprinkle dish with lemon juice, salt, pepper, and paprika.
- Cover pan tightly with foil.
- Bake in a preheated 400 degree oven for 20 minutes.
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!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg
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