Sole Piccata with Spinach Recipe

• 1 tsp salt
• 1 tsp black pepper
• 2 1/2 pounds sole fillets
• 6 Tbsps all-purpose flour
• 2 Tbsp extra virgin olive oil
• 2/3 cup dry white wine
• 6 Tbsp fresh lemon juice
• 3 Tbsp capers, drained and chopped
• 2 Tbsp butter
• 4 cups fresh baby spinach

1. Sprinkle fish with salt and pepper and dredge in flour.
2. (dredging means: place flour on a plate and coat both sides of fish with flour)
3. Heat oil in a large nonstick skillet over medium high.
4. Add fish and cook 1 1/2 minutes on each side or until fish flakes with a fork.
5. Add wine, lemon juice, butter and capers to the pan and cook 1 min or until butter melts.
6. Remove fish and sauce from pan.
7. Saute spinach in pan for 1 minute after fish is removed.
8. Serve spinach and fish together.

salt, black pepper, flour, extra virgin olive oil, white wine, lemon juice, capers, butter, fresh baby spinach

Taken from cookeatshare.com/recipes/sole-piccata-with-spinach-60890 (may not work)