Rating: 4.25 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1998

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Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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.

  • 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.

  • Bake packets for 15 minutes, or until fish is opaque in the center. Transfer packets to individual plates. Serve with lemon wedges.

Nutrition Facts

127 calories; protein 14.4g; carbohydrates 6.5g; dietary fiber 1.8g; sugars 1.1g; fat 5.2g; saturated fat 1.1g; cholesterol 45.3mg; vitamin a iu 3847.5IU; vitamin c 13.5mg; folate 84mcg; calcium 86.9mg; iron 2mg; magnesium 66.3mg; potassium 529.9mg; sodium 483.4mg; thiamin 0.1mg.
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