Pan-Baked Lemon Sole with Spinach, Olives, and Tomatoes | Untested Recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Food processor
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Plate
Ingredients
- 2 garlic cloves, sliced
- 5 tablespoons extra-virgin olive oil
- 1/2 cup Chardonnay or other dry white wine
- 1 (28- or 32-oz) can whole tomatoes in juice
- Fine sea salt to taste
- 1/2 cup brine-cured black olives (3 oz), pitted
- 1/4 cup packed fresh basil leaves
- 1 flat anchovy fillet
- 4 (7-oz) lemon sole fillets
- 5 oz baby spinach
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