Sole is an adaptable fish; mild and sweet, it goes with many different flavors. Frozen spinach works fine for this. Just make sure you completely squeeze the water out.
Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 1 Tbsp. unsalted butter
- 1 shallot, peeled and minced
- 1 garlic clove, peeled and minced
- 3 Tbsp. cornstarch
- 2 packages (10 oz.) frozen chopped spinach, thawed, moisture squeezed out
- ⅔ cup heavy cream
- ¼ tsp. ground nutmeg
- 4 sole fillets (4 oz. each), rinsed and dried on paper towels
- 1 large egg, beaten
- ½ cup rice flour
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 Tbsp. olive oil
- ¼ cup Parmesan cheese
- In a skillet over medium heat, melt the butter and sauté the shallot and garlic until softened, about 5 minutes. Blend in the cornstarch, cooking until smooth.
- Add the spinach, cream, and nutmeg. Cook and stir until thickened, about 3–4 minutes. Pour into a baking dish treated with nonstick spray and set aside.
- Dip the pieces of sole in the beaten egg. Then, on a sheet of waxed paper, mix the flour, salt, and pepper. Dredge the sole in the flour mixture.
- In a separate skillet, heat the olive oil over medium heat. Add the sole and sauté until lightly browned, about 2–3 minutes each side.
- Arrange the sole over the spinach in the baking dish. Sprinkle with the cheese. Run under the broiler until very brown and hot, about 3 minutes.