BAKED SOLE WITH SPINACH AND MUSHROOMS
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.
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