FoodReference.com Logo

The FoodReference Website - Recipe Section: Main Dishes
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

  Home  |   Articles & Features  |   Food Trivia  |   Cooking Tips  |   RECIPES  |   Quotes  |   Who's Who  |   Food Timeline  |   Food Videos  |   Food Trivia Quizzes  |   Crosswords  |   Humor  |   Poetry  |   CookBooks  |   Food Posters  |   Magazines  |   Marketplace  |   Catalogs  |   Key West  |   Gourmet Tours  |   Cooking Schools  |   Festivals & Shows  |

You are here > HomeRecipes >  

 Seafood RecipesFish Recipes pg 2SOLE Recipes >>>>>>> >  Fillet of Sole with Spinach Sauce >

Next Recipe

 

 

RELATED SECTIONS

~ Recipe Contests
~ Cooking Tips
~ Cookbook Reviews
~ Food Festivals

 

3 Young Chefs

Click the 3 Young Chefs
for the Best
Cooking Schools,
Culinary Schools, Hospitality, Travel & Tourism Schools

 

FOOD VIDEOS

 

 

Bookmark and Share 

FILLET OF SOLE WITH SPINACH SAUCE

 

We like to serve this elegant dish with roasted asparagus and boiled potatoes, following risotto with peas, or a simple appetizer of warm boiled fava beans with a slice of Pecorino cheese.
Italian Family Dining
by Edward & Eugenia Giobbi

Serves 4


Ingredients
• 10 tablespoons olive oil
• 1 pound fresh spinach, well washed (about 2 bunches)
• 6 garlic cloves, finely chopped
• 3 tablespoons chopped walnuts
• Salt and freshly ground black pepper
• 4 sole fillets or other white-fleshed fish
• Juice of 1/2 lemon


Directions
Heat the oven to 450°F.

Pour 6 tablespoons of the oil in an ovenproof pan. Add the spinach and garlic. Toss Cover and bake in the oven for 10 minutes, stirring occasionally, until the spinach is wilted.

Put the spinach and walnuts into a food processor and pulse to puree. Add the pan juices in small amounts until the puree is a smooth consistency. Add salt and pepper to taste.

Pour the remaining 4 tablespoons of oil into a baking dish. Place the fillets in the dish; season with salt and pepper and the lemon Juice. Cover and bake for about 10 minutes, until the fish flakes easily.

Spoon the sauce onto plates or a platter. You may need to add about 4 tablespoons of warm water to the sauce so that it spreads easily. Place the fish on the sauce and serve.
 

 

  SOLE Recipes >>>>>>>  |   Fillets of Sole (1845)  |   Fillet of Sole in Galliano Butter  |   Fillet of Sole with Spinach Sauce  |   Lemon Sole  |   Lemon Sole with Orange Oil  |   Pacific Sole w/Oranges & Pecans  |   Sole with Asparagus  |   Sole In Hard Cider  |   Sole with Tomatoes & Olives  |   Spiced Whitefish in Coconut  |   Spinach & Mushroom Sole  |   Spinach Stuffed Sole  |   Tomato Topped Sole Fillets  |


  Home  |   About & Contact  |   Cooking Tips  |   Articles & Features  |   Links  |


Please feel free to link to any pages of FoodReference.com from your website.
No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com 

All contents of this website are copyright © 1990--2010 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 

 

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.