Lemon-garlic sole with spinach

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Lemon-Garlic Sole with Spinach of Kelly Barton - Recipefy

4 - 5oz sole fillets (or other white fish)
salt and freshly ground pepper
1/4 cup all-purpose flour
5 tbsp extra-virgin olive oil
3 cloves garlic, thinly sliced
3/4 cup low-sodium chicken broth
1/2 cup dry white wine
juice of 1 lemon, plus wedges for serving
1 tbsp unsalted butter
1/4 cup chopped fresh parsley
1 5 oz package baby spinach (about 8 cups)

1. Pat the fish dry with paper towels, then season with 1/2 tsp salt and a few grinds of pepper. Spread the flour on a plate; dredge the fish in the flour, tapping off excess. Heat 2 tbsp olive oil in a large non-stick skillet over med-high heat. Add fish and cook until golden brown, about 3 mins per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.

2. Heat 2 tbsp olive oil in the skillet over med heat. Add the garlic and cook, stirring until it starts browning, about 2 mins. Add the chicken broth, wine and lemon juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 mins; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 min; stir in parsley.

3. Meanwhile, toss the spinach with the remaining 1 tbsp olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce.

main courses September 01, 2018 19:29

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Kelly Barton
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63 years old
Vancouver, BC, Canada