Fillet Of Sole In An Oil Sauce - cooking recipe

Ingredients

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

Preparation

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