Spinach-Stuffed Sole

Name: Spinach-Stuffed Sole
Yield: Makes: 4 servings
Ingredients: ¼ cup dry white wine; ½ teaspoon dried tarragon; 1½ pounds sole fillets; 1 to 2 tablespoons olive oil; 2 red bell peppers; ¼ pound fresh spinach; Salt and freshly ground black pepper

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Quinoa is delicious with this, as is cracked wheat and rice. This dish is light enough so that you can guiltlessly indulge in dessert.

Ingredients

2 red bell peppers
1 to 2 tablespoons olive oil
¼ cup dr

Fish course
Pescatarian
Gluten-free
Spicy

Method

Core, seed, and cut the peppers into long, thin slices.
Heat the olive oil in a deep large skillet over medium heat. Add the peppers and sauté, stirring on occasion, until somewhat tender, about 5 minutes.
Add the white wine and tarragon to the peppers and season to taste with salt and pepper. Bring the wine to a simmer, cover, and cook gently until t