Fillet Of Sole With Spinach & Tomatoes En Papillote Recipe
Ingredients
| 1 1/4 lbs. spinach, trimmed and washed thoroughly | ||
| Garlic | 2 Clove (5gm), minced | |
| Salt & freshly ground black pepper to taste | ||
| 4 4-oz. sole fillets | ||
| Plum tomatoes | 4 Small, 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.
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.
Chef
