Fillet of Sole with Spinach & Tomatoes
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  • 12 Cups spinach (1 1/4 lbs.), trimmed and washed thoroughly
  • 2 Cloves garlic, minced
  • Salt & freshly ground black pepper to taste
  • 1 lb. Sole fillets
  • 4 Small plum tomatoes, sliced


  1. Preheat oven to 400°F or prepare grill.
  2. Prepare 4 pieces of aluminum foil for packets.
  3. Put spinach into a large pot with one inch of boiling water at the bottom.
  4. Cover; steam the spinach over medium-high heat, stirring occasionally, until just wilted, about 5 minutes.
  5. Drain.
  6. When cool enough to handle, press out excess liquid.
  7. Chop and place in a small bowl.
  8. Stir in garlic.
  9. Season with salt and pepper.
  10. Place one-quarter of the spinach mixture in the center of foil.
  11. Lay a sole fillet over the spinach and arrange tomato slices over the sole.
  12. Season with salt and pepper.
  13. Seal the packages and place them on a baking sheet or grill.
  14. Bake or grill for 10 to 12 minutes.
  15. To check for doneness, make sure that the fish is opaque.