Baked Lemon Sole Fillets and Spinach Recipe

Serves/Makes: 2 servings

Ingredients:

  • 2 lemon sole fillets, about 1 1/2 to 1 3/4 pounds total weight, boneless and skinless
  • About 14 ounces fresh spinach, trimmed
  • 2 bell peppers, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons finely minced garlic
  • 1/2 cup vegetable or fish broth
  • Salt and freshly grated black pepper to taste
  • 1/2 cup olive oil
How to cook Baked Lemon Sole Fillets and Spinach:
  • Grease the bottom of a baking dish with half of the olive oil.
  • Arrange the spinach to cover the entire bottom.
  • Arrange the fish fillets on top.
  • Pour the fish or vegetable broth over the fish and spinach.
  • Sprinkle with salt and pepper.
  • Sprinkle the chopped bell peppers and carrot over the fish, followed by the onion and garlic and, finally, the tarragon.
  • Pour the remaining olive oil over the fish and vegetables.
  • Cover the baking dish with aluminum foil.
  • Bake in a preheated oven at 375°F (190°C) oven for 25 to 30 minutes.
  • Serve the Baked Lemon Sole Fillets and Spinach hot.
Baked Lemon Sole Fillets and Spinach recipe
Baked Lemon Sole Fillets and Spinach recipe

Note(s):

The Baked Lemon Sole Fillets and Spinach is a quick and easy dish to prepare and a healthy one too.


This recipe for Baked Lemon Sole Fillets and Spinach serves/makes: 2 servings

The Baked Lemon Sole Fillets and Spinach recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Sole (more Sole recipes)
Preparation Method: Baked (more Baked recipes)

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