Third -- Get your Salad Ready
Rinse and pat dry. Cut the stalks from the bulb. Cut in half (from top to bottom) and remove the core. The core looks like a triangle in the middle of the bulb. Slice to 1/4 inch thickness.
Peel and slice to 1/4 inch thickness.
- 1/8 cup pitted black olives
Cut in half.
- 1 tsp of fresh dill chopped
- 1 tbsp extra virgin olive oil
- Pinch of salt (a small pinch, the olives are salty)
- 1 twist of fresh ground pepper
Toss all ingredients in a bowl and refrigerate.
First -- Defrost Your Spinach
Remove the spinach from your freezer and defrost it for a few minutes according to your microwave's instructions. Put the spinach in a piece of cheesecloth and over the sink wring out as much water as possible. Twist the cheesecloth the way you would twist water out of a washcloth.
Place the drained spinach in a medium size bowl.
Fifth -- Assemble your Sole
Preheat your oven to 350 degrees
Remove the fillets from the refrigerator. Rinse, pat dry and set aside.
Melt in a small saute pan.
Add onion to butter and saute over medium heat until transluscent. This will take no longer than 3-5 minutes. Add sauteed onion to drained spinach and toss until combined. (Scrape the butter out of the saute pan with a spatula. You want the butter and onion to add sufficient flavor to the spinach.)
Toss with the spinach and onion mixture.
One at a time, place the fillets smooth side up. Picture your fillet in thirds. Place one heaping rounded tablespoon of spinach mixture on the second third, fold the first third over the mixture and continue rolling (like a sleeping bag). Stick a toothpick through the end flap to hold the fish together. Place the fillets in a glass baking dish. Squeeze the juice of one lemon over the fillets. Bake in the top third of the oven for 20-25 minutes. The fish should be opaque when finished.
Fourth -- Make your Garlic Pita Bread
Remove the salad from the refrigerator.
Melt butter, add garlic and saute for one minute. Do not brown. Slice open the pita pocket and brush the smooth side with the garlic and butter. Arrange on a baking sheet. During the last ten minutes of baking the fish place the pita bread in the bottom third of the oven.
Last -- Serve the Meal
We suggest plating the fish and enjoying the salad and pita bread family style.
Second --Make your raspberry sauce
Place in sauce pan over medium heat.
Add to sauce pan and cook until it thickens slightly. About 8 minutes. Pour into another container and refrigerate for at least 30 minutes to cool thoroughly before serving.
Rinse, place on paper towel and gently pat dry.
I always have extra spinach and feta cheese left after stuffing the sole. I like to bake it in a separate baking dish and then serve it as a side with the meal. It never goes to waste! In fact, it's so delicious you might be tempted to make extra just for this purpose.
I recommend lemon sorbet but, really any ice cream you have in the house will taste great with the fresh raspberries and sauce poured over it.
Here's a little trick to make your fennel really crispy and fresh. Take your slices and put them in a bowl of ice water in the refrigerator. Drain and pat dry befor tossing all of the salad ingredients together. I think this just makes the fennel taste better.
I don't think you need to do this. I just don't use the outer "leaves" of the fennel bulb or with a vegetable peeler I peel off a little of the flesh.
Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays
You can also do this by placing the defrosted spinach in a collander (in your sink) and then just pressing on the spinach with your hand and picking up handfuls of the spinach and simply squeezing it to get the water out.
I actually think soaking it in the water does make it crisper and it's not that much more work.