Make this low calorie main dish even more nutritious by adding a colorful mix of a sautéed vegetables on the side.
4 sole fillets (about 6 ounces each)
2 tablespoons (1/4 stick) butter or margarine
4 teaspoons lemon juice
1 teaspoon dried tarragon, crumbled
¼ teaspoon ground white pepper
12 large spinach leaves
4 lemon wedges
Drizzle each fillet with 1 teaspoon lemon juice. Dot with butter and sprinkle with tarragon and pepper. Fold the fillets crosswise in half and arrange them on a heatproof plate.
Into a stockpot, place 1 inch of water and a steaming rack or several custard cups, bring the water to a boil over high heat. Reduce the heat to moderately low to bring the water to a simmer
Set the plate with the fish onto the steaming rack or on top of the custard cups. Cover the pan and steam the fish for 5 to 7 minutes. Meanwhile remove the large, tough stems from spinach leaves
Wrap each fillet in three layers of spinach leaves and secure with toothpicks. Return them to the steamer and cook until the leaves are wilted but still bright green, about 2 minutes. Serve the wrapped fillets immediately, with lemon wedges on the side.
Cuisine Writer
