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Fillet Of Sole With Spinach & Tomatoes En Papillote

Cool.Cook's picture
Ingredients
  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
Directions

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

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Healthy

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