Baked Sole and Spinach

Name: Baked Sole and Spinach
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter; 227 grams package egg noodles; 3 Tbsps all-purpose flour; 1 teaspoon ground mustard; 0 teaspoons ground nutmeg; 1 Tbsp lemon juice; 708 milliliters 2% milk; 0 teaspoons pepper; 1 teaspoon salt; 170 grams 1-1/2 cups shredded cheddar cheese, divided; 27 grams slivered almonds, toasted; 680 grams sole fillets; 567 grams packages each) frozen chopped spinach, thawed and squeezed dry; 1 teaspoon Worcestershire sauce

Baked Sole and Spinach

Baked Sole and Spinach might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 390 calories, 26g of protein, and 18g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires cheddar cheese, sole fillets, slivered almonds, and salt. From preparation to the plate, this recipe takes around 55 minutes. It is a good option if you're following a pescatarian diet. If you like this recipe, you might also like recipes such as Spinach Stuffed Baked Sole, Spinach Stuffed Baked Sole, and Spinach Stuffed Baked Sole.

Instructions

Cook noodles according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Pasta

Butter

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Stir in 1 cup cheese, lemon juice, salt, mustard, Worcestershire sauce, nutmeg and pepper until cheese is melted. Set aside half of the cheese sauce.

Ingredients you will need

Worcestershire Sauce

Cheese Sauce

Lemon Juice

Mustard

Cheese

Nutmeg

Pepper

Salt

Drain noodles; add to the remaining sauce.

Ingredients you will need

Pasta

Sauce

Transfer to a greased 13-in. x 9-in. baking dish.

Equipment you will use

Baking Pan

Layer with spinach, sole, reserved cheese sauce and remaining cheese; sprinkle with almonds.

Ingredients you will need

Cheese Sauce

Almonds

Spinach

Cheese

Sole

Bake, uncovered, at 375° for 30-35 minutes or until fish flakes easily with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Sauce Pan

Baking Pan

Oven

Ingredients

Servings:

3Tbsps

butter 227grams

package egg noodles 3Tbsps

all-purpose flour 1teaspoon

ground mustard 0teaspoons

ground nutmeg 1Tbsp

lemon juice 708milliliters

2% milk 0teaspoons

pepper 1teaspoon

salt 170grams

1-1/2 cups shredded cheddar cheese, divided 27grams

slivered almonds, toasted 680grams

sole fillets 567grams

packages each) frozen chopped spinach, thawed and squeezed dry 1teaspoon

Worcestershire sauce

Recommended wine: Pinot Noir, Sparkling Wine, Pinot Grigio, Gruener Veltliner

Pinot Noir, Sparkling Wine, and Pinot Grigio are great choices for Sole. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The Bodega Chacra Treinta y Dos Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 100 dollars per bottle.

Bodega Chacra Treinta y Dos Pinot Noir

Chacra Treinta y Dos is a single vineyard wine, made from old vineyards planted in 1932 on a land layered with clay, sand and pebbles. The most structured of all Chacra’s wines, Chacra Treinta y Dos is meant to be aged. Its soft characteristics and velvety tannins, however, make it drinkable at a younger age. This red balances toasted spice and mesquite notes with the macerated cherry fruit character, remaining fresh through the mineral-tinged finish.