Filet of Sole with Spinach Tomatoes
Elevate your weeknight dinner game with this vibrant and healthy Filet of Sole with Spinach Tomatoes recipe! This elegant yet simple dish combines tender, flaky sole fillets with a medley of juicy cherry tomatoes and nutrient-packed baby spinach in a luscious garlic-butter and white wine sauce. The quick sauté creates a symphony of flavors, brought to life with a splash of lemon for refreshing brightness. Ready in just 25 minutes, this recipe is perfect for busy nights or impressing dinner guests. Garnished with fresh parsley, it pairs wonderfully with crusty bread or buttery rice to soak up every drop of the delectable sauce. Give this light and flavorful dish a try for a taste of coastal-inspired perfection!
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Ingredients
- 4 pieces filet of sole
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 cups cherry tomatoes
- 4 cups baby spinach
- 1 whole lemon
- 0.5 cup dry white wine
- 2 tablespoons butter
- 2 tablespoons parsley
Directions
Step 1
Pat the filet of sole dry with a paper towel and season both sides with 1/2 teaspoon of salt and the black pepper.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Step 3
Cook the filet of sole in the skillet for 2-3 minutes per side until lightly golden and just cooked through. Remove from the pan and set aside.
Step 4
In the same skillet, add the remaining tablespoon of olive oil and mince the garlic. Sauté the garlic for 1 minute until fragrant.
Step 5
Reduce the heat to medium. Add the cherry tomatoes to the skillet and cook for 3 minutes, stirring occasionally, until they start to soften and release their juices.
Step 6
Add the baby spinach to the skillet in batches, stirring until wilted, about 2 minutes.
Step 7
Squeeze the juice of half the lemon over the spinach and tomatoes, and stir for another 30 seconds.
Step 8
Deglaze the skillet by pouring in the white wine. Bring it to a simmer and let it cook for 2 minutes to reduce slightly.
Step 9
Stir in the butter until melted and a light sauce forms.
Step 10
Return the filet of sole to the skillet and gently spoon the sauce, spinach, and tomatoes over the fish. Heat for 1-2 minutes.
Step 11
Taste and adjust seasoning with additional salt or lemon juice, if desired.
Step 12
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
| Serving size | (1087.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1079.5 |
| Total Fat 71.5g | 0% |
| Saturated Fat 20.6g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 265.8mg | 0% |
| Sodium 2869.7mg | 0% |
| Total Carbohydrate 28.0g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 10.7g | |
| Protein 65.3g | 0% |
| Vitamin D 404.5IU | 0% |
| Calcium 288.9mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 2167.0mg | 0% |
Source of Calories