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CHB Mail - - Sports - Mush­rooms: Sole: 4 serv­ings

BAKED SOLE WITH SPINACH AND MUSH­ROOMS

Ingredients

Cook the sauce while stir­ring for about 5 min­utes.

Add the cheese, salt and pep­per. Rinse spinach leaves in cold wa­ter and place them in a saucepan.

Steam them over a high heat for about 2 min­utes.

Put them in a sieve to drain any wa­ter.

Melt the but­ter over high heat, but with­out brown­ing. Saute´ the onions for about 1 minute.

Add the mush­rooms, salt and pep­per and fry over a high heat for about 6 min­utes, stir­ring oc­ca­sion­ally.

Clean the fish. Halve the fil­lets length­wise and sprin­kle with salt and pep­per.

Fold the fish fil­lets to­gether, with the skin­sides fac­ing in­ward.

Ar­range spinach and mush­rooms mix­ture in the bot­tom of 4 small oven dishes (about 20cm in di­am­e­ter). Place a fish in each over dish and pour the cheese sauce over it. Sprin­kle with bread­crumbs.

Set the small oven dishes on the oven tray and broil in the mid­dle of the oven for about 7 min­utes at 225C. Turn on the top broiler and move the oven tray up to the top of the oven for about 2 min­utes or un­til golden. Serve im­me­di­ately.

We have five Castello vouch­ers, worth $50 each, to give away. Send your name and con­tact de­tails to com­pe­ti­tions@nzme.co.nz with Castello in the sub­ject line. En­tries must re­ceived by Septem­ber 15.

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