Fish

Filet of Sole with Lemon Caper Butter and Seared Spinach takes several minutes to prepare.

Filet of Sole with Lemon Caper Butter and Seared Spinach takes several minutes to cook.

Filet of Sole with Lemon Caper Butter and Seared Spinach makes 2 servings.

The ingredients for Filet of Sole with Lemon Caper Butter and Seared Spinach are:

Olive Oil, 1 tbsp
Chicken Broth, 0.25 cup
Butter, salted, 1 tbsp
Capers, canned, 2 tbsp, drained
Parsley, 2 tbsp
Lemon Juice, 0.25 cup
2 large Sole filets
Olive Oil, 1 tbsp
Spinach, fresh, 1 lb
Pepper, black, 1 dash
Salt, 0.25 tsp

Here is how you make Filet of Sole with Lemon Caper Butter and Seared Spinach:

Heat a saut? pan large enough for both pieces of fish. Add olive oil and then the fish, saut? about 3 minutes per side. Remove fish and keep warm. With the heat still on high, add the chicken broth and reduce by half. Turn off the heat and stir in the butter until well combined. Stir in the capers, parsley and half the lemon juice. Set aside.Seared Spinach1 T olive oil, divided1 lb fresh spinach, torn, rinsed and spun drySalt and freshly ground black pepperHeat a large skillet over high heat. Add 1 tsp of the olive oil, then the spinach. Saute for about a minute until just wilted. Sprinkle with Salt & pepper. Arrange on two plates.Return the pan with the caper sauce to medium heat. Place the fish back in the pan to reheat, spooning sauce over the fish. Place a fillet on top of the spinach on each plate, drizzle with remaining sauce and olive oil. Garnish with remaining parsley.Serving Size: 2Number of Servings: 2Recipe submitted by SparkPeople user MOJODOG.

The nutritional information for Filet of Sole with Lemon Caper Butter and Seared Spinach is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 360.8

• Total Fat: 21.8 g
• Cholesterol: 75.9 mg
• Sodium: 1,067.5 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 8.0 g
• Protein: 31.3 g