Wednesday, September 19, 2007

Sole Wrapped Spinach

I don't think I'll ever have a problem eating fish. Maybe it's because I grew up on the north shore with the smell of salt air and ocean turns greeting me in the morning, or maybe, I'm just a hypocrite. I have a hard time eating something with legs, feet and an actual face that you can look at from the front and not have to shake from side to side to see each eye. I don't know, I've just never had a problem eating fish. They only thing that I will say is tough for me is the idea of putting a live lobster in a pot of boiling water. I don't think I'll ever be able to do that.

Anyway, I think CB was just about to drop dead if we didn't have something that wasn't vegetable or tree based for dinner. I had some small sole fillets and a box of frozen spinach in the freezer, and half an onion in the refrigerator. This is what that turned into. I defrosted and drained the spinach, diced the onion and cooked both of them in some olive oil with a little salt and pepper until the flavors had combined, about 10 minutes. I cut each sole fillet in half lengthwise because I was finding some little bones along the spine that I wanted to avoid, so I just trimmed out all the bones. I salt and peppered the sole fillets and then starting at the fat end of the fillet, piled a little bit of the spinach at the end, and then rolled it up tucking the small end of the fillet underneath. I sprinkled the rolls again with salt and pepper and cooked them in a 375 degree oven for 12 minutes.

I won't lie, they were good, but they were too subtle, they lacked something. CB suggested maybe I should have made a white wine sauce to go over the top before serving. I thought maybe I could have added a little feta cheese to the spinach mixture. Then CB said BACON, we should wrap the whole thing in BACON. People, the man absolutely does not listen to me, he has no idea what I am going through right now. I looked at him in shock, then he quickly said FREE RANGE BACON? Okay, he listens a little, but not enough.

Anyway - yes, they were good, but they needed something a little more punchy - if you have suggestions please send them along, because these were a great finger food size, perfect for cocktail parties, and I think they are quite impressive because they aren't your typical scallops wrapped in bacon or chicken wings, so I'd like to try them again.

Recipe:
4 sole fillets cut in half lengthwise
1 box frozen spinach, thawed and drained
1/2 onion minced
salt and pepper
Olive oil

In a large skillet heat olive oil over medium heat, add onion and cook until translucent, add spinach and cook until heated through, about 5 minutes. Season with salt and pepper.

Lay fillets on a large baking sheet sprayed with olive oil spray, season with salt and pepper. Starting at the fat end of the fillet, add about a 1/2 tablespoon of the filling to the end, roll the fish over the spinach mixture all the way to the end, tucking the small end under to keep roll intact. Repeat for the rest of the fillets.

Bake at 375 for 12 minutes.

Rating = So Good

9 comments:

Trevor said...

I'm off to find some fresh fish...

JB said...

Trevor - if you make them and find what else to add to spice it up, please let me know. Thanks.

MoCo said...

lemon? (in with the spinach and the onions)

JB said...

Monica - I thought of that, but I only had one lemon in the house and I needed it for hummus I was making at the same time.

TD said...

cheese is the obvious choice--goat or maybe parmesan. perhaps that, combined with a white wine sauce would up the flavor profile. ah! or what about adding some dijon mustard to the cooking spinach/onions? i've done this with other spinach things and it adds an nice additional layer...

Nicole said...

lemon zest? nutmeg?

Lora said...

I have a similar recipe, add red onions and portobello mushrooms to saute, then drizzle with sherry before cooking. just before finished baking sprinkle with grated mozzarella cheese.

Anonymous said...

tried w/ coarsley chopped shrimp seasoned w/ tumeric and old bay. finished it w/ a garlic butter sauce. wow

JB said...

Yes, that shrimp with old bay does sound like a good idea, I'm going to try it soon.

J