Sole With Spinach And Curried Cashews Recipe

Sole With Spinach And Curried Cashews has a Grand taste.The Sour cream and Curry Powder gives the Sole With Spinach And Curried Cashews Thrilling taste. Must catch it


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient
Interest Group


 Sole fillets8 Ounce
 Spinach16 Ounce, trimmed (Two 8 Ounce Bunch)
 Cashews2 Tablespoon
 Lemon1 , juiced (Use Grated Peel Along)
 Butter3 Tablespoon
 Chopped onion1⁄2
 Sour cream2 Tablespoon
 Curry powder1⁄4 Teaspoon

Nutrition Facts

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


Preheat oven to warm.
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.