Recipe by William (Uncle Bill) Anatooskin
A very easy to make fish recipe that goes very well with cooked spinach. I developed this for my wife over 25 years ago as she would not eat fish before. It is now a regular fish dish in our home.
- 8 tablespoons lemon juice, freshly squeezed
- 1⁄2 cup extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 teaspoon dried oregano
- 1 1⁄2 lbs fresh fillets of sole (4 pieces)
- 2 teaspoons dried dill weed
- 1⁄4 teaspoon black pepper, freshly ground
- 4 cups water
- 4 cups chopped small fresh spinach
Directions See How It's Made
- In a glass jar, mix together lemon juice, olive oil, minced garlic and dried oregano; shake well until creamy.
- Divide sauce in half and set aside.
- Preheat oven to 400 F degrees.
- Rinse fillet of sole in cold water and pat dry with paper towelling.
- Sprinkle each side of fish with dried dill weed and black pepper.
- Place fish in a oven-proof casserole dish.
- Pour half of the creamy sauce mixture over fish.
- Bake in preheated 400 F oven for 10 minutes on each side or until fish is flaky (DO NOT OVERCOOK).
- In the meantime, in a cooking pot or large saucepan, bring 4 cups of water to boil.
- Add chopped spinach and cook for 2 minutes.
- Drain immediately and cover with cold water and some ice cubes to cool.
- Drain when cooled and pat spinach dry on paper towelling.
- Divide spinach equally on 4 serving plates.
- Place 1 piece of cooked fish on each plate.
- Pour remaining creamy mixture sauce over fish.
- Serve immediately.