Jane's Favorite Tested Recipes
12/16/2009
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
| |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Jane Echols
Ft. Myers, Florida
Printing instructions:
Highlight 'just' the recipe, then go up to 'file' and select 'print'.
Only the recipe and not this index banner will print.
Filet of Sole with Lemon Caper Butter on Seared Spinach
Sole:
|
1 tablespoon olive oil |
|
2 filets of sole |
|
1/4 cup chicken broth |
|
1 tablespoon butter |
|
2 tablespoons drained capers |
|
2 tablespoons finely chopped parsley, plus additional for garnish |
|
juice from 1 1/2 lemons |
Seared Spinach:
|
1 tablespoon olive oil |
|
1 pound fresh spinach |
|
salt and freshly ground black pepper |
For the sole: Heat a sauté pan large enough for both pieces of fish. Add the olive oil, then the fish, and sauté about 3 minutes per side. Remove the fish and set aside. With the heat still on high, add the chicken broth and reduce by half. Turn off the heat and stir in the butter until well combined. Stir in the capers, parsley, and half the lemon juice. Set aside.
For the spinach: Heat a wok or large skillet over high heat. Add one teaspoon of the olive oil, then the spinach. Sauté for about a minute, until just wilted. Sprinkle with salt and pepper. Arrange on two plates.
Return the pan with the sauce to medium heat. Place the fish back in the pan to reheat, spooning the sauce over the fish.
Serve the fish over the spinach with remaining lemon juice and olive oil on top. Garnish with fresh parsley.