Fillet of Sole in an Oil Sauce

Name: Fillet of Sole in an Oil Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by William Uncle Bill

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.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.