Sole with spinach

Name: Sole with spinach (Sole aux épinards)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 6
Cuisine: French
Ingredients: bunch of spring onions, finely sliced; 2 lemons, 1 juiced and 1 cut into wedges; 100 ml (3½ fl oz) white wine; sea salt and freshly ground black pepper; torn fresh coriander, to garnish; 50 g (2 oz) butter; 2 tbsp olive oil; 6 small sole, gutted and skinned; 500 g (1 lb 2 oz) fresh spinach, washed and chopped

Sole aux épinards

Preparation info

Serves:
6

Difficulty
Easy
Ready in
35 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

Fresh from the sea, wonderful sweet-tasting sole, pan-cooked with fresh spinach make this a treat both for the cook and the friends at your table.

Ingredients

50 g (2 oz) butter
2 tbsp olive oil
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Europe
France
Fish course
Pescatarian
Normandy
Mediterranean
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4. Divide the butter and oil between two frying pans large enough to take a sole each, heat these, then pan-fry the fish for 3 minutes on each side. Drain and transfer to a lightly oiled roasting tray, cover with foil and place in the oven. Repeat un