Filet of Sole with Lemon Caper Butter and Seared Spinach
- Number of Servings: 2
Ingredients
Olive Oil, 1 tbsp Chicken Broth, 0.25 cup Butter, salted, 1 tbsp Capers, canned, 2 tbsp, drained Parsley, 2 tbsp Lemon Juice, 0.25 cup 2 large Sole filets Olive Oil, 1 tbsp Spinach, fresh, 1 lbPepper, black, 1 dash Salt, 0.25 tsp
Heat a sauté pan large enough for both pieces of fish. Add olive oil and then the fish, sauté about 3 minutes per side. Remove fish and keep warm. With the heat still on high, add the chicken broth and reduce by half. Turn off the heat and stir in the butter until well combined. Stir in the capers, parsley and half the lemon juice. Set aside.
Seared Spinach
1 T olive oil, divided
1 lb fresh spinach, torn, rinsed and spun dry
Salt and freshly ground black pepper
Heat a large skillet over high heat. Add 1 tsp of the olive oil, then the spinach. Saute for about a minute until just wilted. Sprinkle with Salt & pepper. Arrange on two plates.
Return the pan with the caper sauce to medium heat. Place the fish back in the pan to reheat, spooning sauce over the fish. Place a fillet on top of the spinach on each plate, drizzle with remaining sauce and olive oil. Garnish with remaining parsley.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user MOJODOG.
Seared Spinach
1 T olive oil, divided
1 lb fresh spinach, torn, rinsed and spun dry
Salt and freshly ground black pepper
Heat a large skillet over high heat. Add 1 tsp of the olive oil, then the spinach. Saute for about a minute until just wilted. Sprinkle with Salt & pepper. Arrange on two plates.
Return the pan with the caper sauce to medium heat. Place the fish back in the pan to reheat, spooning sauce over the fish. Place a fillet on top of the spinach on each plate, drizzle with remaining sauce and olive oil. Garnish with remaining parsley.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user MOJODOG.
Nutritional Info Amount Per Serving
- Calories: 360.8
- Total Fat: 21.8 g
- Cholesterol: 75.9 mg
- Sodium: 1,067.5 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 8.0 g
- Protein: 31.3 g
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