Filet Of Sole With Spinach Tomatoes Recipes

FILET OF SOLE WITH SPINACH & TOMATOES

Steps:

• Place the fresh washed spinach in a pot with a lid with the water still clinging to it (you do not need additional water).
• Steam until just wilted, approx 4 minutes,drain well, cool enough to handle.
• Heat oven to 400F degrees.
• Tear off 4 pieces of parchment paper or tin foil about 12"x 18".
• Place the paper on your counter and put 1/4 of the spinach on each, in the center. Cover with onion, jalapeno and the garlic.
• Place a filet on each and cover with a sliced tomatoe.
• Season with salt & pepper.
• Seal the packages and place on a baking sheet or a baking stone.
• Bake for apprx 12- 15 minutes.
• Test one pkg to see that the fish is done. The package will be puffed out a bit when done.
• Transfer to individual plates and let each person open their own surprise package.

TOMATO AND HERB CRUSTED FILLET OF SOLE

Steps:

• Preheat oven to 360 degrees F.
• To prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.
• To assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.

PAN-BAKED LEMON SOLE WITH SPINACH, OLIVES, AND TOMATOES

Steps:

• Make sauce:
• Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over moderate heat (on stovetop), stirring until softened (but with no change in color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice, breaking them up with a spoon, and gently simmer, stirring occasionally, until thickened, about 20 minutes. Add sea salt and pepper to taste and remove from heat.
• Prepare fish while sauce simmers:
• Preheat oven to 400°F.
• Pulse olives, basil, and anchovy to a coarse paste in a food processor (or finely chop with a knife). Add 2 tablespoons oil and pulse to combine.
• Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at narrow end, roll up each fillet.
• Bake fish:
• Arrange fish rolls, seam sides down, on tomato sauce in gratin dish. Drizzle with remaining tablespoon oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 15 minutes.
• Transfer fish to 4 heated plates. Heat tomato sauce in gratin dish over moderate heat (on stovetop), then add spinach and cook, stirring, until wilted, about 1 minute. Spoon sauce with spinach alongside fish.