Sole Timbales With Spinach Recipe
Ingredients
| 1 pound sole fillets | ||
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Frozen chopped spinach package | 1 , drained | |
| Butter/Margarine | 4 Teaspoon | |
| Lemon wedges | 4 | |
Directions
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.
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.
Chef
