Sole with Spinach


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

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
  • 12 sole fillets, skinned and trimmed
  • 1 kg spinach, trimmed and washed
  • 100 ml double cream
  • sea salt
  • freshly ground black pepper
  • lemon juice to finish


    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 for 4–5 minutes, then remove them and set the grill to low.

    Place the spinach in a large saucepan with 3 tablespoons of water and cook for up to 3 minutes, stirring frequently. The spinach should soften and warm but retain its shape and texture. Put the spinach in a lightly buttered dish and arrange the sole fillets on top. Place under the low grill to keep warm.

    Add the cream and seasoning to the shallots and continue to simmer. Cut the remaining butter into small knobs, adding a few pieces at a time to the simmering cream and mixing well with a balloon whisk. When all the butter is added you should have a glossy sauce. Pour the sauce over the spinach and sole and finish with a squeeze of lemon.