Sole with spinach

Sole aux épinards

Preparation info
  • Serves:


    • Difficulty


    • 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.


  • 50 g (2 oz) butter
  • 2 tbsp olive oil
  • <


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