Spinach Sole With Pesto Sauce Recipe
For all fish lovers, Spinach Sole With Pesto Sauce is the perfect dish. This wonderful combination of sole and pesto sauce is sure to get you addicted to it! Try this excellent Spinach Sole With Pesto Sauce recipe!
Ingredients
| 6 6 to 7 ounce sole fillets | ||
| Ground pepper | 1 To taste | |
| 1 cup dry white vermouth | ||
| Lemon juice | 1 Tablespoon | |
| Butter | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 10 ounce package frozen chopped spinach, thawed and very well drained | ||
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Oregano | 1/2 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Pesto sauce | 1/4 Cup (16 tbs), frozen | |
| Salt | To Taste | |
Directions
Preheat oven to 400°F.
Pat fish dry with paper towels.
Place in single layer in two 9 x 13 inch baking dishes.
Sprinkle with salt and pepper and cover with vermouth and lemon juice.
Bake covered 10 to 15 minutes, or until fish loses its translucency.
Pour off liquid and reserve.
Remove fish and set aside to cool.
Pour liquid into saucepan and reduce over medium-high heat to 1/2 cup.
Meanwhile, melt butter in medium skillet over moderate heat.
Add onion and garlic and saute until just golden.
Turn into bowl.
Add spinach, 1/4 cup Parmesan, oregano, salt and pepper and mix well (it will be quite thick).
Return fillets to baking dishes.
Divide spinach mixture over each, spreading evenly.
Add sour cream and pesto sauce to reduced liquid.
Season to taste with salt and pepper.
Spoon mixture over fillets and sprinkle with remaining Parmesan.
Dish may be covered and refrigerated at this point.
Remove from refrigerator 2 hours before reheating.
Pat fish dry with paper towels.
Place in single layer in two 9 x 13 inch baking dishes.
Sprinkle with salt and pepper and cover with vermouth and lemon juice.
Bake covered 10 to 15 minutes, or until fish loses its translucency.
Pour off liquid and reserve.
Remove fish and set aside to cool.
Pour liquid into saucepan and reduce over medium-high heat to 1/2 cup.
Meanwhile, melt butter in medium skillet over moderate heat.
Add onion and garlic and saute until just golden.
Turn into bowl.
Add spinach, 1/4 cup Parmesan, oregano, salt and pepper and mix well (it will be quite thick).
Return fillets to baking dishes.
Divide spinach mixture over each, spreading evenly.
Add sour cream and pesto sauce to reduced liquid.
Season to taste with salt and pepper.
Spoon mixture over fillets and sprinkle with remaining Parmesan.
Dish may be covered and refrigerated at this point.
Remove from refrigerator 2 hours before reheating.
Chef
