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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.
