Sole Rolls with Spinach and Lemon Slices

• 1 teaspoon olive oil
• 1 shallot, minced
• 3/4 pound spinach, stems removed
• Pinch of coarse salt
• Freshly ground pepper
• 1 large lemon, washed
• 1 tablespoon finely chopped almonds
• 1 tablespoon mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon
• 4 fillets (4 ounces each) gray sole, lemon sole, or flounder
• 1/4 cup dry white wine

1. Preheat the oven to 375F, with the rack in the center.
2. In a large saute pan, heat the oil over low heat.
3. Add the shallot; cook, stirring frequently, until soft, about 2 minutes.
4. Raise heat to medium; add spinach and salt, and season with pepper.
5. Cook, tossing frequently, until wilted and bright green, about 2 minutes.
6. Transfer to a colander, pressing down to remove liquid.
7. Chop finely; squeeze out remaining liquid.
8. Divide the spinach into 4 equal parts.
9. Slice the lemon in half crosswise; grate the zest of half, and combine with the almonds and herbs in a small bowl; set aside.
10. Slice the other lemon half very thinly into rounds.
11. Lay the fillets flat on a work surface, prettiest side down; place 1 part spinach at the narrow end of each.
12. Roll the fish into a cylinder, enclosing the spinach.
13. Place in a gratin dish, with lemon rounds in between.
14. Pour the wine into the dish.
15. Sprinkle one-quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil.
16. Bake until the fish is opaque and cooked through, 15 to 20 minutes.
17. Serve immediately.
18. (Per serving)
19. Calories: 152
20. Fat: 5g
21. Cholesterol: 57mg
22. Carbohydrate: 4g
23. Sodium: 236mg
24. Protein: 22g
25. Fiber: 3g

olive oil, shallot, salt, freshly ground pepper, lemon, almonds, fresh herbs, lemon sole, white wine

Taken from www.epicurious.com/recipes/food/views/sole-rolls-with-spinach-and-lemon-slices-392602 (may not work)