Lemon sole with Parmesan spinach

By jeves

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Rate this recipe 3.3/5 (131 Votes)

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Ingredients

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

Details

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

Preparation

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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