Spinach Sole Coquilles Recipe
Ingredients
1 tbsp (15 ml) vegetable oil
4 thick slices tomato
1/2 cup (125 ml) breadcrumbs
1 1/2 cups (375 ml) cooked spinach, well drained and chopped
3 cooked sole filets, in 1 1/2 in (4 cm) pieces
1 1/2 cups (375 ml) hot curry sauce
4 tbsp (60 ml) grated coconut
Salt and pepper
Directions
Heat oil in frying pan.
Meanwhile, dredge tomato slices in breadcrumbs.
Fry in hot oil until browned on both sides.
Remove and drain on paper towels.
Arrange layer of spinach in bottom of large scallop shells.
Add slice of tomato.
Spoon fish over tomato slices and spinach; cover with curry sauce.
Season well.
Sprinkle with coconut and broil several minutes in oven.
Meanwhile, dredge tomato slices in breadcrumbs.
Fry in hot oil until browned on both sides.
Remove and drain on paper towels.
Arrange layer of spinach in bottom of large scallop shells.
Add slice of tomato.
Spoon fish over tomato slices and spinach; cover with curry sauce.
Season well.
Sprinkle with coconut and broil several minutes in oven.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
