| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Home4 |
1 |
Servings |
INGREDIENTS
| 2 |
t |
Olive oil |
| 1/2 |
c |
Chopped shallots |
| 2 |
T |
Coarse-grain mustard |
| 2 |
T |
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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