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