Fillet of Sole in an Oil Sauce

READY IN: 30mins




  • 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.