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Fillet Of Sole With Spinach & Tomatoes En Papillote

Cool.Cook's picture
  Spinach 1 1⁄4 Pound, trimmed and washed thoroughly
  Garlic 2 Clove (10 gm), minced
  Ground black pepper To Taste
  Sole fillets 16 Ounce
  Plum tomatoes 4 Small, cored and sliced

Preheat oven to 400 degrees F.
Prepare 4 pieces of parchment paper or aluminum foil for papillotes.
Put spinach, with water still clinging to its leaves, into a large pot.
Cover and 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 one half of each opened paper heart.
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.
Bake for 10 to 12 minutes, or until the packages are puffed.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 578 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 217.7 mg72.6%

Sodium 825.2 mg34.4%

Total Carbohydrates 29 g9.5%

Dietary Fiber 13.9 g55.6%

Sugars 2.5 g

Protein 103 g206.2%

Vitamin A 1077.2% Vitamin C 297.6%

Calcium 66.5% Iron 99.7%

*Based on a 2000 Calorie diet

Fillet Of Sole With Spinach & Tomatoes En Papillote Recipe