Sole Fillets Florentine-Style

Preparation 10 min / Cooking 20 min

$2.86 per serving / $2.11 with specials

230 calories per serving  [See all nutrition info]

Ingredients


140 g- spinach                    5 1/2 cups
2- sole fillets, or haddock 300 g
2 tsp- canola oil            10 mL
1/4- onions, finely chopped 50 g
1- carrots, grated            100 g
salt to taste    
ground pepper to taste    
1/4 cup -armesan cheese, grated    14 g

Before you start


Keep the serving plates warm on the stove while you're preparing the dish.


Method


Preheat the oven to 205°C/400°F.
Prepare the spinach: Wash and drain briefly then transfer it to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, cover and cook over high heat 2-3 min until the leaves wilt. Transfer the spinach to a colander, press to remove excess water, then put it in a baking dish.
Pat-dry the sole fillets, then arrange them over the spinach.
Heat the oil in a pan over medium-low heat. Finely chop the onion and grate the carrots, then add them to the pan. Sauté 3-4 min, add salt and pepper, then portion them out on top of the fillets. Cover the top with the grated cheese.
Bake in the middle of the oven for about 20 min, until golden-coloured. Serve.

Serving 2