- 10 1/2 ounces [300 g] frozen chopped spinach
- 1 1/2 pounds [680 g] sole or turbot fillets, fresh or thawed
- 1 sweet pepper, color to taste, membranes and seeds removed
- 4 1/2 ounces [128 g] cream cheese
- 1 tablespoon [15 g] butter
- 1 talbespoon [8.75 g] flour
- 1/2 cup [125 mL] chicken broth
- Salt and pepper, to taste
- Pinch paprika
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- Arrange spinach leaves into a microwave-safe dish.
- Cover dish; microwave on 'MAXIMUM' for 4 minutes.
- Separate spinach leaves; cover and microwave on 'MAXIMUM' for 3 minutes more, then drain well.
- Lightly salt and pepper sole or turbot fillets.
- Finely dice sweet pepper.
- Evenly coat fillets with half of cream cheese; sprinkle with sweet pepper dices.
- Roll each fillet separately; arrange all fillets over drained spinach leaves, into microwave-safe dish.
- Cover and microwave on 'MAXIMUM' for 6 minutes; set aside.
- Melt butter into a clean microwave-safe dish; stir in flour.
- Pour in chicken broth, cover and microwave on 'MAXIMUM' for 2 minutes.
- Stir in remaining cream cheese.
- Cover and microwave on 'MAXIMUM' for 2 minutes.
- Salt and pepper, stirring.
- Pour sauce all over fillets.
- Sprinkle with paprika.
- Cover and microwave on 'MAXIMUM' for 2 minutes.
- Leave to rest, covered, for 2 minutes before serving.
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