Recipe was taken from a cookbook we have – I would give credit where its due, but Im not at home and I forget what the book is called. As well, measurements and times are an approximation as I don’t have the book in front of me.
4 tbsp olive oil
1 medium/large onion(I used sweet) - chopped
½ - 1 sweet pepper(I happened to have yellow on hand) – chopped
4-6 cups of fresh spinach
4 Sole Fillets(thickness can vary) Mine were very thin about ¼ - ½” thick.
4 tbsp Balsamic Vinegar
2 tbsp Honey
Heat 2tbsp oil in a pan and add chopped onion. Sauté onions for 5minsutes (or so) on medium heat until tender. Add sweet pepper and cook for another 3minutes. Place spinach in large bowl and add the sautéed onions and peppers and toss to coat/mix. Transfer to serving platter and keep warm. Add remaining 2tbsp of oil to the pan and turn stove up to medium-high heat. Season sole fillets with salt and pepper and fry for about 2 minutes per side or until slightly browned on each side. You might want to vary your heat and cooking time if you have a thicker fillet. Once sole is cooked through and flakes when touched with a fork, transfer to the serving platter and keep warm. Add vinegar and honey to the pan(should have a bit of oil left in it from the sole – almost making a warm vinaigrette type sauce/dressing). I simmered the vinegar honey sauce for about 5mins to reduce and thicken it slightly. Top the spinach and sole platter with the vinaigrette and serve. I really liked the reduction so I made sure to keep a bit extra to add on my plate.
Enjoy
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