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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Recipe Information
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
Instructions
Pat the filet of sole dry with a paper towel and season both sides with 1/2 teaspoon of salt and the black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
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.
In the same skillet, add the remaining tablespoon of olive oil and mince the garlic. Sauté the garlic for 1 minute until fragrant.
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.
Add the baby spinach to the skillet in batches, stirring until wilted, about 2 minutes.
Squeeze the juice of half the lemon over the spinach and tomatoes, and stir for another 30 seconds.
Deglaze the skillet by pouring in the white wine. Bring it to a simmer and let it cook for 2 minutes to reduce slightly.
Stir in the butter until melted and a light sauce forms.
Return the filet of sole to the skillet and gently spoon the sauce, spinach, and tomatoes over the fish. Heat for 1-2 minutes.
Taste and adjust seasoning with additional salt or lemon juice, if desired.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 10.7 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 289 mg | 22% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2167 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
