BAKED SOLE WITH TARTARE SAUCE AND SPINACH

Prep/Cooking Time: 30-45 Minutes

Ingredients

4 portions

Instructions

Place the mayonnaise in a bowl and add to it the juice from the lemons
Wash and pick the parsley and dry off
Roughly chop the parsley and add to the mayonnaise
Roughly chop the capers and gherkins and add to the mayonnaise
Peel the shallot and remove the stem
Chop the shallot as finely as possible and add to the mayonnaise
Once all the ingredients are in stir well and season to taste
Keep the tartare sauce in the fridge till needed
Remove the spinach from the packet and ensure that it is clean and fresh
Place the butter in a thick bottom pan and heat over a medium flame
Add to the pan the spinach and cook till just wilted
Season to taste and reserve till needed for serving
To cook the sole season both sides with salt and pepper
Fold the fish filet over and place on a buttered tray
Cook in the oven at 180c for 4-6 minutes or until cooked through

To serve

Spoon the hot spinach on to the plate and place the cooked sole on top
Serve the tartare sauce on the side in a ramekin
Garnish the plate with a wedge of lemon