Sole Bundles with Spinach

Note: Tessa Kiro’s recipe also mention some basil leaves and grated parmesan cheese that I skip because I didn’t had any in my fridge, but I’m quite sure it would be an awesome addition.

Heat enough oil and a garlic clove in a nonstick deep frying pan that will hold the sole bundles later on. Add the tomatoes and tomato paste, the herbes de provence and season with salt. Simmer over low heat for about 10 minutes, or until everything has melted together into a sauce. If the sauce becomes too dry, you can add some water or even some white wine.

In another pan or saucepan, heat more olive oil and add the other garlic clove. Add the spinach and the nutmeg. Saute briefly for a few minutes just to allow the leaves to wilt. Remove from heat, season. Refrigerate for at least 10 minutes. (If you’re in a hurry, you can also do this step on the microwave.)

To form the bundles:

On a flat surface, lay the fish fillets (former skin side down). Put enough spinach mixture onto the tapered end of each fillet and roll up the fish compactly around the spinach mixture. Secure with toothpicks (very important step!). Pass the fish bundles in the flour of your choice to coat lightly. In a pan, heat a bit more olive oil and seal the bundles on high heat just to create a crust. Transfer to the pan with the tomato sauce ( in a single layer). Sprinkle with pepper. Check seasoning.

Cover the pan with a lid and simmer for 5 to 10 minutes or just until the inside of the fish is cooked. Serve hot with some steamed rice or an autumn root vegetable gratin as I did.

(Recipe adapted from the book Apples for Jam, a colorful cookbook (and it’s colorful!) by Tessa Kiros.)