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Sole With Spinach And Curried Cashews Recipe
|Sole fillets||8 Ounce|
|Spinach||16 Ounce, trimmed (Two 8 Ounce Bunch)|
|Lemon||1 , juiced (Use Grated Peel Along)|
|Sour cream||2 Tablespoon|
|Curry powder||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 900 Calories from Fat 526
% Daily Value*
Total Fat 60 g93%
Saturated Fat 29.9 g149.5%
Trans Fat 0 g
Cholesterol 221.2 mg
Sodium 579.7 mg24.2%
Total Carbohydrates 41 g13.6%
Dietary Fiber 15.3 g61.1%
Sugars 7.7 g
Protein 64 g127.6%
Vitamin A 878.6% Vitamin C 302.7%
Calcium 60.2% Iron 89.4%
*Based on a 2000 Calorie diet
Rinse fish, pat dry.
Finely chop 1 bunch spinach.
Remove stems and any large central ribs from the other bunch and arrange leaves on 2 plates.
In a heavy pan, melt 1 teaspoon butter over medium heat.
Stir in onion and cook for 2 to 3 minutes.
Add chopped spinach; cover and cook another 6 to 8 minutes until limp.
While it cooks, melt 1 to 2 teaspoons butter in saute pan, slide sole in, and sprinkle with 1 teaspoon grated lemon peel.
Cook for 3 to 4 minutes, turn fillets, and reduce heat to low.
When spinach is done, add 1 tablespoon or more lemon juice and sour cream; remove from heat.
When sole is done, slide onto fresh spinach and hold in warm oven.
In fish pan, cook cashews and curry powder for 2 to 3 minutes over high heat, stirring often.