Fillet of Sole in an Oil Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A very easy to make fish recipe that goes very well with cooked spinach. I developed this for my wife over 25 years ago as she would not eat fish before. It is now a regular fish dish in our home. Ingredients:
8 tablespoons lemon juice, freshly squeezed |
1/2 cup extra virgin olive oil |
4 cloves garlic, finely minced |
1 teaspoon dried oregano |
1 1/2 lbs fresh fillets of sole (4 pieces) |
2 teaspoons dried dill weed |
1/4 teaspoon black pepper, freshly ground |
4 cups water |
4 cups chopped small fresh spinach |
Directions:
1. In a glass jar, mix together lemon juice, olive oil, minced garlic and dried oregano; shake well until creamy.
2. Divide sauce in half and set aside.
3. Preheat oven to 400 F degrees.
4. Rinse fillet of sole in cold water and pat dry with paper towelling.
5. Sprinkle each side of fish with dried dill weed and black pepper.
6. Place fish in a oven-proof casserole dish.
7. Pour half of the creamy sauce mixture over fish.
8. Bake in preheated 400 F oven for 10 minutes on each side or until fish is flaky (DO NOT OVERCOOK).
9. In the meantime, in a cooking pot or large saucepan, bring 4 cups of water to boil.
10. Add chopped spinach and cook for 2 minutes.
11. Drain immediately and cover with cold water and some ice cubes to cool.
12. Drain when cooled and pat spinach dry on paper towelling.
13. Divide spinach equally on 4 serving plates.
14. Place 1 piece of cooked fish on each plate.
15. Pour remaining creamy mixture sauce over fish.
16. Serve immediately.
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