Black sole, spinach and sauteed potatoes. Recipe serves four
Ingredients
extra virgin olive oil
4 large potatoes cut into 2cm cubes
2 400g black soles, filleted
800g spinach, washed
1 tbsp butter
nutmeg
2 lemons
Heat the oven, and a roasting tin, to gas six/200 degrees. When hot, pour a generous glug of olive oil into the tin, to coat it. Season the potato cubes with salt and pepper, add them to the tin - but don't stir them - and put them in the oven. They will stop sticking to the tin after 15 minutes. At this point you can turn them, giving them another turn or two until they are cooked - about another 15 minutes. (They will start to go soggy five or 10 minutes after you remove them from the oven, so you need to time the rest of the meal to be ready at the same time.)
Heat a large shallow pan with a lid. Lightly coat the pan with olive oil. Season the sole fillets generously with salt and pepper, then gently saute them for two minutes. Turn over, cover and saute for a further three minutes, or until just done. Remove from the heat, uncover and leave to stand for a moment with the lid ajar.
Put the spinach into a hot pan, cover and allow to wilt (about three or four minutes), stirring every minute or so. Whisk in the butter, then season with salt, pepper and nutmeg. Serve the fish with the juices from the pan, half a lemon each, the spinach and the potatoes. harnold@irish-times.ie