Lemon sole with parmesan spinach

Ingredients

  • 8 lemon sole fillets, skinned
  • 2 tbsp olive oil
  • 300g bag spinach leaves
  • 50g Parmesan, grated
  • pinch ground nutmeg
  • 3 tbsp crème fraîche
    To serve
  • 400g cherry tomatoes on the vine, roasted

Method

  1. Preheat the grill to medium. Brush each fillet of sole with oil and lift onto a baking tray. Grill for 5 minutes, or until the fish is cooked through and flakes easily with a fork.
  2. Meanwhile, place the spinach in a pan with 1 tbsp water. Cover and cook for 2 minutes, until the spinach wilts. Stir in the Parmesan, nutmeg and crème fraîche then divide between 4 warmed serving plates. Top each with two fish fillets and a few cherry tomatoes.
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4 Serves 4 people
20 Preparation time of 20 mins
10 Cooking time 10 mins
305
Calories
15%
4.3g
Sugar
4.8%
17g
Fat
24%
6.7g
Saturate
33.5%
0.9g
Salt
15%
of your Guideline Daily Amount (GDA)

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