Sole Rolls with Spinach and Lemon Slices

Recipe adapted from MarthaStewart.com. Serves 4.

INGREDIENTS

1 tsp olive oil

1 shallot, minced

3/4 lb spinach, stems removed

Pinch of coarse salt

Freshly ground pepper

1 large lemon, washed

1 tbsp finely chopped almonds

1 tbsp mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon

4 fillets (4 ounces each) grey sole

1/4 cup dry white wine

METHOD

1. Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
2. Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
3. Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.