Imagine a dish so delicate, so elegantly French, that it whispers luxury with every bite - welcome to the world of Steamed Fillets of Sole with Grapes and Spinach! This isn't just another seafood recipe; it's a gourmet experience that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. In just 25 minutes, you'll create a meal that looks like it took hours of professional training, impressing both your taste buds and dinner guests with its sophisticated yet surprisingly easy preparation.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 sole fillets
- 1 cup spinach, washed
- 1/2 cup grapes, halved
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the spinach thoroughly under cold water and drain well. Halve the grapes and set aside. Season the sole fillets with salt and pepper on both sides.
- In a large skillet or saucepan, bring about an inch of water to a gentle simmer. Place a steamer basket over the water, ensuring it does not touch the water itself.
- Once the water is simmering, arrange the seasoned sole fillets in the steamer basket. Cover the steamer with a lid and allow the fillets to steam for about 6-8 minutes, or until they are opaque and flake easily with a fork.
- While the sole is steaming, prepare the spinach. In a separate small skillet, melt the butter over medium heat. Add the washed spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt and pepper to taste.
- After the sole fillets have steamed, carefully remove them from the steamer basket and place them on a serving plate.
- Add the halved grapes to the same steamer basket and steam them for about 2-3 minutes until they are warmed through but still firm.
- Once the grapes are ready, arrange them over the sole fillets. Spoon the sautéed spinach around the fillets on the plate.
- Serve immediately, enjoying the delicate flavors of the steamed sole, sweet grapes, and sautéed spinach.
Tips
- • Choose the freshest sole fillets possible - look for firm, translucent flesh with no strong fishy odor • Use a steamer basket with a tight-fitting lid to ensure even, gentle cooking • Don't overcook the fish - sole is delicate and becomes tough quickly • Pat the fillets dry before seasoning to help the salt and pepper adhere better • For extra flavor, consider adding a splash of white wine to the steaming water • Use a digital food thermometer to ensure the fish reaches 145°F internally • Serve immediately after cooking to preserve the delicate texture and warmth of the dish
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 22g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 70mg
