Sole de soto (lenguados de soto)

Yield: 6 Servings

Measure Ingredient
12 \N Sole Fillets
1 cup Dry white wine or dry sherry; about
6 tablespoons Butter
3 cups Cooked spinach;pureed
1½ cup Medium white sauce
12 \N Asaprgus spears; cooked
6 \N Bananas; sliced lengthwise
6 \N Stuffed olives; sliced
½ cup Grated sharp cheddar cheese

submitted by: LeiG@...

from: The wonderful world of cooking Cover fish with wine Marinate 3 hours. Drain. Melt 4 tablespoons butter in shallow baking dish. Place fish in butter, ends turned under. Bake at 400 degs for 20 minutes. combine spinach and ½ cup hot white sauce. Spread in heatproof serving dish arrange fish over spinach Arrange asparagus and bananas between fillets Sprinkle with olives Pour remaining hot white sauce over all. Sprinkle with cheese Bake at 350 deg for 20 minutes. serves 6 Recipe Archive - 29 July 96

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