Filet of Sole on a Bed of Spinach

Makes 4 servings

  • 2 whole garlic cloves
  • 4 cups baby spinach (about 5 bags)
  • 2 tablespoons unsalted pistachios
  • 10 plum tomatoes, small to medium size
  • 2 medium sized lemons
  • 1 pound fillet of sole
  • cup olive oil
  • 1 teaspoon ground black pepper

Preheat oven to 400 degrees. Slice the garlic cloves into thin slices with a sharp knife. Place spinach and the sliced garlic in a large pot with a cup of water. Cover and bring to a boil. Cook for 5 minutes, adding small amounts of water as needed to prevent the spinach from sticking. Drain the mixture in a thin mesh colander. Once the water has drained and the spinach is cool enough to touch, place the mixture in a cloth kitchen towel and squeeze out the excess water.

Chop the pistachio nuts and set aside. Chop the spinach and garlic mix together. Spread the cooked spinach and garlic in the bottom of a baking dish. Cut the tomatoes in half. Cut the pointed edges off the lemons and cut into 4 wedges. Place the lemons and tomatoes around the edge of a shallow large baking dish, alternating between the two items. Fold each fillet over three times and place on the bed of spinach. Drizzle the olive oil over the top and sprinkle with pistachio nuts and pepper. Bake at 350 degrees for 20 minutes.

Sodium lesson: This recipe has 470 mg of sodium, or more than 1/4 of your daily limit. The sodium is all natural, no added salt. Fresh spinach and fillet of sole both contain natural sodium.

Nutritional information per serving: 300 calories, 19 g fat, 3 g saturated fat, 50mg cholesterol, 470 mg sodium, 17 g carbohydrates, 8 g fiber, 22 g protein.