Fillet Of Sole In An Oil Sauce

• 8 tablespoons lemon juice, freshly squeezed
• 1/2 cup extra virgin olive oil
• 4 cloves garlic, finely minced
• 1 teaspoon dried oregano
• 1 1/2 lbs fresh fillets of sole (4 pieces)
• 2 teaspoons dried dill weed
• 1/4 teaspoon black pepper, freshly ground
• 4 cups water
• 4 cups chopped small fresh spinach

1. In a glass jar, mix together lemon juice, olive oil, minced garlic and dried oregano; shake well until creamy.
2. Divide sauce in half and set aside.
3. Preheat oven to 400 F degrees.
4. Rinse fillet of sole in cold water and pat dry with paper towelling.
5. Sprinkle each side of fish with dried dill weed and black pepper.
6. Place fish in a oven-proof casserole dish.
7. Pour half of the creamy sauce mixture over fish.
8. Bake in preheated 400 F oven for 10 minutes on each side or until fish is flaky (DO NOT OVERCOOK).
9. In the meantime, in a cooking pot or large saucepan, bring 4 cups of water to boil.
10. Add chopped spinach and cook for 2 minutes.
11. Drain immediately and cover with cold water and some ice cubes to cool.
12. Drain when cooled and pat spinach dry on paper towelling.
13. Divide spinach equally on 4 serving plates.
14. Place 1 piece of cooked fish on each plate.
15. Pour remaining creamy mixture sauce over fish.
16. Serve immediately.

lemon juice, extra virgin olive oil, garlic, oregano, dill weed, black pepper, water, fresh spinach

Taken from www.food.com/recipe/fillet-of-sole-in-an-oil-sauce-23919 (may not work)