Spinach and Sole with Fines Herbes
Spinach and Sole with Fines Herbes
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 262 |
| pro | 35 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 82 mg |
| sodium | 329 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 26 |
| vit A | 58 |
| vit C | 17 |
| folate | 55 |
Holiday food is often so rich and heavy that a light fish dinner with fresh greens is a welcome reprieve. Serve with sweet potatoes or wild rice.
Ingredients
- 1/4 cup all-purpose flour
- 4 sole fillets, (1-1/2 lb/750 g)
- 1 pkg (10 oz/284 g) fresh spinach, coarsely chopped
- 1 tbsp fines herbes
- 1/2 lemon, quartered
Preparation
In shallow dish, combine flour and 1/4 tsp (1 mL) each salt and pepper. One at a time, dip fillets into flour mixture, turning to coat; shake off excess.
In large nonstick skillet, heat 1 tbsp (15 mL) extra-virgin olive oil over medium-high heat. Fry fish, in 2 batches and using another 1 tbsp (15 mL) extra-virgin olive oil, until crispy and golden, 2 to 3 minutes per side. Transfer to plate; keep warm.
Add spinach, fines herbes and 2 tbsp (25 mL) water to pan. Reduce heat to medium; cover and steam, stirring once, until spinach is tender, about 3 minutes. Serve with fish and lemon wedges.
Additional information :
Substitution: If you can't find any fines herbes at the store, you can make your own combination by using equal parts of chopped dried chives, parsley and tarragon.
Source : Canadian Living Magazine: January 2003
- Keywords : Skillet; Main Course; Spinach; Sole; Lemons;
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