12 cups spinach (1 1/4 lbs.), trimmed and washed thoroughly
2 cloves garlic, minced
salt & freshly ground black pepper to taste
1 lb. sole fillets
4 small plum tomatoes, sliced
Preheat oven to 400 degrees F. Prepare 4 pieces of parchment paper or aluminum foil for
papillotes. 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.
Place one quarter of the spinach mixture in the center of one half of
each opened paper heart. Lay a sole fillet over the spinach and arrange tomato slices over the
sole. Season with salt and pepper. Seal the packages and place them on a baking sheet. Bake for
10 to 12 minutes, or until the packages are puffed. (You may want to open one package to check
that the fish is opaque.) Transfer the packages to
individual plates; let each diner open his or her own package.
2 g fat mono
55 mg cholesterol
9 g carbohydrate
27 g protein
231 mg sodium