Basil Kalamata Lemon Sole with Spinach

Today is fish day again! Lemon sole is my recent favorite as I can get them real fresh from the supermarket. This time I am going to have it with spinach - extremely rich in antioxidants, especially when steamed or quickly boiled. 


This is a simple fish dish that is low in fat and high in nutritional value which everyone can cook at home. My husband and I totally loved it! Try it out!


The recipe serves a couple... my husband and I :)

Ingredients:
2 lemon sole fillet - seasoned with salt & pepper to taste
2 tbsp extra virgin olive oil (EVOO)
3 cups baby spinach -trimmed away the hard stalks
2 cups sweet basils - thinly chopped
2 pips garlic - coarsely chopped
10 Kalamata olives stuffed with minced pimento  (or olives of your choice)
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil (EVOO)

Method:

1)   Place large skillet with 2 tbsp EVOO on medium low heat.

2)   Fry fish until golden and cooked. Set aside and keep warm.

3)   Microwave spinach for 2 1/2 - 3 minutes on High or until soft. Drain, divide into 2 portions and place it on the plates.
4)   Transfer fish on to the spinach.

5)   Add remaining EVOO onto the same skillet on medium high heat. 

7)   Cook the garlic until frequent. Add in basil and olives. cook for another 3 -4 minutes until basil is cooked trough. 

8)   Add lemon juice and simmer for 2 minutes. Top basil sauce onto the fish.

>> Tip to note : 

- You can substitute lemon sole with any other firm white fish

- Add chili flakes together with basil and olives if you like it spicy.