Baked sole fillets filled with herbs and roquefort cheese on a bed of sautéed spinach

Sole is one of our favourite fishes because of its subtle and delicate taste and because it can be cooked in so many different ways other than just fried. Here we have a delicious recipe and although it doesn't look so attractive because of its pale colours the result is really something else!! Sole goes with spinach a lot but you are free to subsitute with any other kind of greens you might prefer

Recipe of Argyro Barbarigou,
a prominent Head Cook and food author

Check out her great site Argiro for more delicious recipes

Ingredients (for 4 people):
1Kg of spinach leaves, finely chopped (frozen or fresh)
8 sole fillets, skinned
3 tbsp of olive oil (or margarine)
100gr. of Roquefort cheese (or Stilton), mashed with a fork
3 spring onions, finely chopped
3 tbsp of dill, finely snipped
½ tea-cup of single cream
2 lemons, the juice
8-10 stems of chives
salt
pepper

Method:
Preheat the oven to 200°C.

In a bowl mix the spring onions with the dill and 50gr. of the roquefort and leave aside.

In a spacious frying pan warm the oil in medium heat and sauté the spinach until most of its liquid is evaporated. Season with salt and when the spinach is wilted take off the heat and mix in the rest of the roquefort and the single cream. Leave aside for later.

Spread on each fish fillet some of the onions/dill/cheese mixture and turn into a roll. Keep the roll in shape by pinning with a chives stem or two.

Spread half of the spinach on a shallow oven pan (or a pyrex dish) and place on top the rolled fish fillets. Season with salt and pepper and cover with the rest of the spinach. Drizzle all over with some olive oil and the lemon juice and cover the dish with some foil.

Put in the oven and bake for about 30 minutes until the fish is cooked through but not dry.

Serve immediately.