Spinach -Wrapped Fillet of Sole– hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isSpinach -Wrapped Fillet of Sole
SUMMER HOT RECIPE WAGON: Spinach -Wrapped Fillet of Sole
Make this low -calorie main dish even more nutritious by adding a colorful mix of sautéed vegetables on the side
4 sole fillets ( about 6 ounces each)
1 teaspoon dried tarragon crumbled
¼ teaspoon ground white pepper
12 large spinach leaves
4 teaspoons lemon juice
2 tablespoons (1/4 stick butter or margarine, softened)
4 lemon wedges
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.
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 and bring the water to a simmer.
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
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. Pack the wrapped fillets in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF