Email to Jean Billingsley      

Recipe Categories: jnewne's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST DESSERTS DINNER FISHandSEAFOOD LUNCH MEALPLANS MEATS PASTA POULTRY SALADandDRESSING SANDWICHES SAUCES SIDES SMOOTHIES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WRAPS

Filet of Sole with Spinach and Tomatoes




Source of Recipe


South Beach Diet






List of Ingredients



• 12 cups spinach(1 1/2 lbs.),trimmed and washed thoroughly
  
• 2 cloves garlic,minced
  
• Salt and freshly ground black pepper to taste
  
• 1 lb. sole filets
  
• 4 small plum tomatoes,sliced
  






Instructions



1. Preheat oven to 400F. Prepare 4 pieces of parchment paper or aluminum foil for papillotes. Put spinach, with water still clinging to its leaves,into a large pot. Cover;steam the spinach over med-high heat, stirring occasionally,until just wilted,about 5 min. Drain;when cool enough to handle,press out excess liquid.
   
2. Chop and place in a small bowl. Stir in garlic. Season with salt and pepper.
   
3. Place 1/4 of the spinach mixture in the center of 1/2 of each opened paper heart. Lay a sole filet over the spinach and arrange tomato slices over the sole. Season with salt and pepper. Seal the packages and place them on a baking sheet. Bake for 10-12 min.,or until the packages are puffed.(You may want to open one package to check that the fish is opaque.).Transfer the packages to individual plates;let each diner open his or her own package.
   
4. 4 servings