Sole with Spinach

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

I love the simplicity of this recipe, Sole aux Epinards: the slight bitterness of the wilted greens contrasts with the melting sweetness of the sole and the creamy shallot sauce.


  • 125 g butter
  • 4 shallots, diced
  • a drizzle of olive oil


Heat a small piece of the butter in a pan, add the shallots and cook gently for 10 minutes over a low heat. Do not allow them to colour.

Meanwhile, set the grill to high. Lightly oil a baking tray and put it under the grill to heat. When the tray is hot, twist the sole fillets and place them in a layer on the tray – you should hear them sizzle as they touch it. Put under the hot grill f