This is nice with mash or thin chips, or just on its own with some bread. If you can’t get sole, use fillets from another white-fleshed fish such as whiting, silver dory or flounder. They need to be long fillets — fine-flaked, narrow and about
Heat the remainder of the oil with the other garlic clove in a saucepan and add the spinach. Sauté for a few minutes to wilt the leaves. Remove from the heat, season with salt and stir in the parmesan. Fish out the garlic clove.
Lay the fish fillets on a flat surface, former-skin-side down. Put about
Put the lid on the pan and simmer for 5 minutes or so, until the undersides of the fish bundles become lightly golden. Very gently turn them over, sprinkle with salt and put the lid back on. Simmer for another 5 minutes, or until the inside of the fish is cooked. If the sauce seems at all dry, add
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