STUFFED WHITING OR DOVER SOLE PROVENCAL

Stuffed Whiting or Dover Sole Provencal image

Provided by Maria *

Categories Fish

Time 30m

Number Of Ingredients 11

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6 small whiting or dover sole
3 lb fresh spinach or (1lb frozen)
olive oil
2 large garlic cloves, finely chopped
1 large onion, finely chopped
2 Tbsp finely chopped parsley
1 bay leaf, crumbled
pinch of thyme
salt & freshly ground pepper
freshly grated breadcrumbs
thinly sliced pieces of lemon or lemon wedges

Steps:

1. Wash spinach carefully and remove stems (or defrost frozen spinach). Drain well. Place in a saucepan with 2 Tbsps. olive oil and cook, stirring constantly until spinach is limp. Drain spinach and finely chop.
2. Finely saute chopped onion, parsley, crumbled bay leaf and thyme in 4 Tbsps. olive oil until golden; addfinely chopped spinach and season with salt and freshly ground pepper, to taste. Mix well. Spread 2/3 of spinach mixture in the bottom of a gratin dish.
3. Place fish fillets open side up on a clean towel. Season generously and place a Tbsp of reserved spinach mixture on each fillet. Roll fish up tightly (starting at the broad end) and place them in rows on the bed of spinach. Sprinkle with breadcrumbs, then with olive oil and bake in moderate 375 F oven for 20 to 30 minutes or until fish flakes easily with a fork. Serve with lemon slices or wedges. ENJOY!