Steamed Sole Florentine
Serves 4
Ingredients
| 4 | Sole fillets (about 4 oz. each) | 4 |
| 10 ml | olive oil | 2 tsp. |
| 10 ml | butter | 2 tsp. |
| 30 ml | garlic, finely minced | 2 tbsp. |
| 30 ml | grated parmesan cheese | 2 tbsp. |
| 60 ml | cream cheese - room temperature | 4 tbsp. |
| 454 g | fresh spinach, chopped | 2 cups |
| 10 ml | fresh dill or parsley | 2 tsp. |
| salt and pepper to taste | ||
| herb lemon butter sauce |
Directions
| 1 | On a low- medium heat, sautée the garlic in olive oil and butter until cooked. Season with salt and pepper. |
| 2 | Add the chopped spinach, and cooked until moisture has evaporated, drain excess liquid if needed. Add the parmesan and cream cheese, combine on low heat until cheese is melted and mixed throughout. Let cool. |
| 3 | Rinse fish and pat dry. Lay fillets flat on work surface. Season fish with salt and pepper. Spread spinach mixture over, leaving 1 inch clear at each end. Roll up beginning at thicker end and skewer with a toothpick to keep in place. |
| 4 | In a non stick pan, bring ¼ cup of water to a boil, Place the fish in the shallow water, and cover well with tight fitting lid. Steam on the stovetop until opaque through center, flip over mid way approx 2-3 minutes each side. |
| 5 | In a small sauce pan melt cold butter, lemon juice and herbs, drizzle onto fish. Serve with rice or baby potatoes and green beans. |
Recipes
