| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Home4 | 1 | servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 1/2 | c | Chopped shallots |
| 2 | tb | Coarse-grain mustard |
| 2 | tb | Low-fat sour cream |
| Parchment paper | ||
| 6 | c | Baby spinach leaves |
| 4 | 6 oz. filet of sole | |
| Salt and pepper | ||
| Lemon wedges |
INSTRUCTIONS
Directions: In a small saut. pan, heat the olive oil. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and stir in the mustard and sour cream. Cut four pieces of parchment paper. Fold each piece in half and cut the edges to create a half heart shape. Open each half heart and mound about 1 1/2 cups of the spinach in the center. Top with a piece of fish. Spread 1 T. of the shallot mixture on top of the fish. Season with salt and pepper. Fold the side of the parchment over the fish and pleat the edges to seal tightly. Place the packets on a baking sheet. Bake at 450 degrees for 15 minutes. Serve with lemon wedges. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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