Steaming sole and spinach in packets make clean up a snap. Make it a meal: Steamed new potatoes complete this meal.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil
1/2 cup finely chopped shallots
1 tablespoon coarse-grained mustard
1 tablespoon reduced-fat sour cream
Salt & freshly ground pepper to taste
8 cups fresh spinach leaves, washed and dried
1 pound sole, flounder or haddock fillets
Lemon wedges

1. Preheat oven to 450°F.
2. Heat oil in a small skillet over medium heat. Add shallots and cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in mustard and sour cream. Season with salt and pepper.
3. Place four 12-by-14-inch pieces of parchment or foil on a work surface. Mound 2 cups spinach on one half of each piece. Season with salt and pepper. Season fish fillets with salt and pepper and place on top of spinach. Spread shallot mixture over fish. Fold paper or foil over fish and pleat edges to seal. Place packets on a baking sheet.
4. Bake packets for 15 minutes, or until fish is opaque in the center. Transfer packets to individual plates. Serve with lemon wedges.

NUTRITION INFORMATION: Per serving: 152 calories; 5 g fat (1 g sat, 2 g mono); 56 mg cholesterol; 6 g carbohydrate; 21 g protein; 2 g fiber; 279 mg sodium; 633 mg potassium.


1/2 Carbohydrate Serving

Nutrition bonus: Vitamin A (80% daily value), Selenium (66% dv), Magnesium (24% dv), Folate (21% dv), Vitamin C (20% dv).

I thought this dish was nicely flavored. I mean, sole doesn't have too much flavor, but the spinach worked nicely with it. Though, the mustard really makes the dish. Instead of pairing potatoes as they suggested, I roasted some portobello caps (also from this website), a little olive oil and cheese, yum! Good summer meal!

, Portland, OR