Fish, spinach, tomatoes and garlic combine classically in a quick, delicious supper. Serve with steamed new potatoes and a glass of white wine.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

12 cups spinach (1 1/4 pounds), trimmed and washed thoroughly
2 cloves garlic, minced
1/4 teaspoon salt
Freshly ground pepper to taste
1 pound Pacific sole fillets, divided into 4 portions (see Tip)
4 small plum tomatoes, sliced

1. Preheat oven to 400°F.
2. Put spinach, with water still clinging to its leaves, into a large pot. Cover; steam the spinach over medium-high heat, stirring occasionally, until just wilted, about 5 minutes. Drain; when cool enough to handle, press out excess liquid. Chop and place in a small bowl. Stir in garlic. Season with salt and pepper.
3. To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one-quarter of the spinach mixture in the center of the foil. Lay a portion of sole over the spinach and arrange tomato slices over the sole. Season with salt
and pepper.
4. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining ingredients.
5. Place the packets on a baking sheet. Bake the packets until the fish is cooked through and the vegetables are just tender, 10 to 12 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.

NUTRITION INFORMATION: Per serving: 138 calories; 2 g fat (0 g sat, 0 g mono); 53 mg cholesterol; 8 g carbohydrate; 24 g protein; 4 g fiber; 343 mg sodium; 1,213 mg potassium.
Nutrition bonus: Vitamin A (280% daily value), Vitamin C (80% dv), Folate (73% dv), Potassium (35% dv), Iron (25% dv), Calcium (15% dv).
1/2 Carbohydrate Servings
Exchanges: 1 1/2 vegetable, 3 lean meat

TIP: Tip: A number of flatfish are marketed as sole or flounder. Eco-friendly choices include U.S. and Canadian Pacific-caught English, Dover and petrale sole as well as sand dabs and flounder, according to the Monterey Bay Aquarium’s Seafood Watch program. Pacific halibut is a good option if you can’t find Pacific sole or flounder.

Try adding the juice of 1 lemon. Also lemon slices can be placed on the fish before it is baked for great added flavor. The juice is squeezed over the fish mixture before it is baked.

Anonymous, Dumfries, Va