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.
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.
Drain noodles; add to the remaining sauce.
Transfer to a greased 13-in. x 9-in. baking dish.
Layer with spinach, sole, reserved cheese sauce and remaining cheese; sprinkle with almonds.
Bake, uncovered, at 375° for 30-35 minutes or until fish flakes easily with a fork.
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.