Yield: 4 Servings
|4 \N||6-oz sole fillets|
|4 \N||Scallions; trimmed & sliced thin diagonally|
|8 \N||Mushrooms; sliced thin|
|3 ounces||Sweet butter|
|\N \N||Black pepper; ground|
|1 \N||Lemon; sliced thin|
From: Joel.Ehrlich@... (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Preheat the oven to 425 degrees. Prepare the spinach by removing the stems and any yellowed or torn outer leaves. Wash well. Place in a pot. Add the water. Cover. Steam over medium high heat until just wilted (1-2 minutes). Drain immediately. Plunge into cold water to stop the cooking.
Drain again. Press out excess liquid - (the spinach MUST be DRY!). Spread on paper towels. Cut one heavy piece of aluminum foil, about 14" long, for each serving. Butter the center of each, covering about 9 square inches (4½"x4 ½"). Spread equal amounts of the spinach on each piece of foil.
Top each with a fillet. Sprinkle scallions and mushrooms over. Dot with small pieces of butter. Season with salt and pepper. Lay 2 slices of lemon on each. Fold the foil over the fish along its length. Press the sides of the foil together along the length of the fish. Fold over twice to seal.
Close the ends of each packet. Seal. Lay the packets on a baking sheet.
Place on the middle shelf of the oven. Bake for 15 minutes. Remove from the oven. Carefully open each packet. Transfer the contents to warm serving plates. Spoon a little of the cooking liquid over. Serve immediately.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .