SOLE ROLLS WITH SPINACH AND LEMON SLICES

Sole Rolls with Spinach and Lemon Slices image

Yield serves 4

Number Of Ingredients 10

1 teaspoon olive oil
1 shallot, minced
3/4 pound spinach, stems removed
Pinch of coarse salt
Freshly ground pepper
1 large lemon, washed
1 tablespoon finely chopped almonds
1 tablespoon mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon
4 fillets (4 ounces each) gray sole, lemon sole, or flounder
1/4 cup dry white wine

Steps:

Preheat the oven to 375°F, with the rack in the center. In a large sauté pan, heat the oil over low heat. Add the shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide the spinach into 4 equal parts.
Slice the lemon in half crosswise; grate the zest of half, and combine with the almonds and herbs in a small bowl; set aside. Slice the other lemon half very thinly into rounds.
Lay the fillets flat on a work surface, prettiest side down; place 1 part spinach at the narrow end of each. Roll the fish into a cylinder, enclosing the spinach. Place in a gratin dish, with lemon rounds in between. Pour the wine into the dish. Sprinkle one-quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until the fish is opaque and cooked through, 15 to 20 minutes. Serve immediately.
(Per serving)
Calories: 152
Fat: 5g
Cholesterol: 57mg
Carbohydrate: 4g
Sodium: 236mg
Protein: 22g
Fiber: 3g