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    • Dover Sole with Spinach

    Mark Sharron
    Easy
    30 minutes
    1-2
    Amount Per Serving: Calories 163; Fat 10.7g; Protein 9.3g
    Dover sole with spinach is a classic dish that is easy to prepare and flavorful. This dish is an excellent choice for a quick and delicious weeknight meal. Combining the delicate Dover sole and the earthy spinach creates a light yet satisfying meal. Adding garlic, butter, and lemon juice adds a depth of flavour, making this dish truly special. Whether you are looking for a light lunch or a special dinner, Dover sole with spinach is sure to please.   
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    Ingredients

    • 2 Dover sole fillets
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon dried thyme
    • 2 cups fresh spinach leaves
    • 2 tablespoons butter
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons chopped fresh parsley

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.