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Lemon sole with Parmesan spinach


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Rate this recipe 3.3/5 (131 Votes)


  • 8 lemon sole fillets, skinned
  • 2 tbsp olive oil
  • 300g bag spinach leaves
  • 50g Parmesan, grated
  • pinch ground nutmeg
  • 3 tbsp crème fraîche
  • 400g cherry tomatoes on the vine, roasted


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 10mins
Cost Average budget


Step 1

Preheat the grill to medium. Brush each fillet of sole with oil and lift onto a baking tray. Grill for 5 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 2

Meanwhile, place the spinach in a pan with 1 tbsp water. Cover and cook for 2 minutes, until the spinach wilts. Stir in the Parmesan, nutmeg and crème fraîche then divide between 4 warmed serving plates. Top each with two fish fillets and a few cherry tomatoes.

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