SPINACH STUFFED BAKED SOLE
Provided by Sandra Lee
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
- Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper.
- Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side.
- In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.
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.
SOLE ROLLS WITH SPINACH AND LEMON SLICES
In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
- Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
- Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.
Nutrition Facts : Calories 152 g, Cholesterol 57 g, Fat 5 g, Fiber 3 g, Protein 22 g, Sodium 236 g
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.
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 EN PAPILLOTE WITH TOMATOES AND OLIVES
Provided by Larraine Perri
Categories Fish Olive Tomato Low Cal Dinner Summer Healthy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.
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