Sole with Spinach

Name: Sole with Spinach
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 6
Cuisine: French
Ingredients: 12 sole fillets, skinned and trimmed; lemon juice to finish; 4 shallots, diced; 100 ml double cream; 1 kg spinach, trimmed and washed; a drizzle of olive oil; sea salt; freshly ground black pepper; 125 g butter

Preparation info

Serves
6

Difficulty
Easy
Ready in
40 min

Appears in

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.

Ingredients

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

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

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