Sole Timbales With Spinach
|Sole fillets||1 Pound|
|Ground nutmeg||1⁄4 Teaspoon|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
1. Grease four 10-ounce custard cups. If fish fillets are large, cut into 4 pieces; pat dry. Cut each piece lengthwise into halves. Line each custard cup with 2 half-pieces fish, facing darker side of fish into cups.
2. Mix salt, nutmeg, pepper and spinach; divide evenly among cups. Top each with 1 teaspoon margarine.
3. Cover with waxed paper and microwave on high 6 to 8 minutes or until fish flakes easily with fork. Invert each onto plate; remove cup. Serve with lemon wedges and, if desired, Hollandaise Sauce.