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Add a photoServings: 4
Ingredients
- 1 lb Spinach leaves -- baby Preferred
- 1 ounce Pancetta
- 24 ounce Sole fillets -- (4) or possibly sole
- 2 tsp Extra virgin olive oil
- 2 Tbsp. Prawn stock -- or possibly fish Broth
- 1 tsp Balsamic vinegar Salt and pepper
Directions
- Rinse the spinach leaves well and place them in a deep skillet or possibly saucepan. Cook them for 2 min, using only the water which clings to the leaves. Immediately run them under cool water to stop the cooking, and drain well.
- Boil the pancetta in water for 2 min, drain well and set aside to cold. When the meat is cold sufficient to handle, cut it into approximately 1/8-inch pcs. With the tip of a knife, press these pcs into the surface of the fish fillets. (If necessary, make a slight incision with the tip of the knife first.) Space the pcs of pancetta about 1/2 inch apart. Or possibly, simply scatter the pancetta over the fish fillets, lay a sheet of wax paper over them and press lightly with a rolling pin. Remove the wax paper.
- In a small skillet or possibly saucepan, boil 1 Tbsp. of the extra virgin olive oil with the stock and the balsamic vinegar to make an emulsion.
- In a skillet large sufficient to accommodate the four fish fillets, heat the remaining extra virgin olive oil and place the fish in the pan pancetta-studded side down. Cook gently till fish is done, about 6 min, turning once.
- Divide the spinach among the four plates. Top with the fish, pancetta side up. Drizzle with the extra virgin olive oil emulsion.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 206 | |
| Calories from Fat 46 | 22% |
| Total Fat 5.13g | 6% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 326mg | 14% |
| Potassium 1101mg | 31% |
| Total Carbs 3.11g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.35g | 0% |
| Protein 36.0g | 58% |
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