Well, as I promised, I wanted to share the Mustard Baked Sole recipe with you. Earlier in the week, I posted the Herbed Brown Rice Pilaf. The night I made that, I served it along side this sole recipe. I can’t begin to tell you how well they paired together. So well, that I am doing the whole thing again tonight. The flavors together were just amazing. Today I decided to get fresh haddock at the fish market just to change it up a bit.
We couldn’t stop thinking about this dinner and I just had to make this again. I hope you try them and like them as much as we did.
- 2 teaspoons extra-virgin olive oil
- 1/2 cup finely chopped shallots
- 1 tablespoon coarse-grained mustard
- 1 tablespoon reduced-fat sour cream
- Salt & freshly ground pepper, to taste
- 8 cups fresh spinach leaves, washed and dried
- 1 pound Pacific sole, flounder or haddock fillets
- Preheat oven to 450°F.
- Heat oil in a small skillet over medium heat. Add shallots and cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in mustard and sour cream. Season with salt and pepper.
- Place four 12-by-14-inch pieces of parchment or foil on a work surface. Mound 2 cups spinach on one half of each piece. Season with salt and pepper. Season fish fillets with salt and pepper and place on top of spinach. Spread shallot mixture over fish. Fold paper or foil over fish and pleat edges to seal. Place packets on a baking sheet.
- Bake packets for 15 minutes, or until fish is opaque in the center. Transfer packets to individual plates. Serve with lemon wedges.
Cooked by Renee @ Renee's Favorite Dishes
Recipe from Eating Well
Published on ReneesFavoriteDishes.com