Spinach Sole with Pesto Sauce
|Sole fillets||42 Ounce (6 Fillets Of 7 Ounce Each)|
|Freshly ground pepper||To Taste|
|Dry white vermouth||1 Cup (16 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Butter||2 Tablespoon (1/4 Stick)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Frozen chopped spinach||10 Ounce, thawed and very well drained (1 Package)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Pesto sauce||1⁄4 Cup (4 tbs) (Dried / Frozen)|
Preheat oven to 400°F .
Pat fish dry with paper towels.
Place in single layer in two 9 x 13-inch baking dishes.
Sprinkle with salt and pepper and cover with vermouth and lemon juice.
Bake, covered, until fish loses its translucency about 10 to 15 minutes.
Pour off liquid and reserve.
Remove fish and set aside to cool.
Pour liquid into saucepan and reduce over medium-high heat to 1/2 cup.
Meanwhile, melt butter in medium skillet over moderate heat.
Add onion and garlic and saute until just golden.
Turn into bowl.
Add spinach, 1/4 cup Parmesan, oregano, salt and pepper and mix well (it will be quite thick).
Return fillets to baking dishes.
Divide spinach mixture over each, spreading evenly
Add sour cream and pesto sauce to reduced liquid.
Season to taste with salt and pepper .
Spoon over fillets and sprinkle with remaining Parmesan.
Dish may be covered and refrigerated at this point.
Remove from refrigerator 2 hours before reheating.
Just before serving, preheat oven to 350°F .
Bake, uncovered, until heated through, about 5 to 10 minutes, then run under broiler several minutes until cheese is melted and bubbly