SERVES 4
TOTAL TIME: 45 minutes
Be sure to squeeze as much moisture out of the frozen spinach as possible or the sauce will be watery. Serve with lemon wedges. See the photo that follows the recipe.
|
2 |
tablespoons unsalted butter |
|
1 |
shallot, minced |
|
1 |
garlic clove, minced |
|
2 |
cups half-and-half |
|
2 |
teaspoons minced fresh thyme |
|
4 |
teaspoons cornstarch |
|
Salt and pepper |
|
|
1 |
ounce Parmesan cheese, grated (½ cup) |
|
20 |
ounces frozen chopped spinach, thawed and squeezed dry |
|
8 |
(6- to 8-ounce) boneless, skinless sole fillets, ¼ to ½ inch thick |
|
15 |
Ritz crackers, crushed fine (¾ cup) |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Grease 13 by 9-inch baking dish with 1 tablespoon butter.
2. Melt remaining 1 tablespoon butter in medium saucepan over medium-high heat. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 1¾ cups half-and-half and thyme and bring to simmer. Whisk remaining ¼ cup half-and-half and cornstarch together to dissolve cornstarch, then stir into saucepan. Continue to simmer until thickened, about 2 minutes. Season with salt and pepper to taste.
3. In bowl, combine 1 cup sauce, Parmesan, and spinach; season with salt and pepper to taste. Season sole with salt and pepper. Lay fish, skinned side down, on cutting board and mound spinach mixture in center of each fillet. Fold tapered end of fish tightly over filling and then fold thicker end of fish over top.
4. Arrange fish in prepared baking dish, seam side down. Pour remaining sauce over fish, then sprinkle with crackers. Bake until fish flakes apart when gently prodded with paring knife, 12 to 15 minutes. Serve.