Source: dLife

Poached fish in wine and lemon juice, served over spinach and topped with a creamy wine sauce.

Servings

2 tsp vegetable oil
0.75 cup fresh chopped onion
1 tsp crushed garlic
5 oz fresh spinach, 10 oz. package , cooked and drained
0.33 cup white wine
1 tbsp fresh lemon juice
4 sole fillet , 4 ounces each
1.5 tsp margarine
1 tbsp white all purpose flour
0.33 cup Milk, 2%, with add vitamin A & D
2 tbsp grated Parmesan cheese

1 Heat oil in a pan and cook onions and garlic for 3 minutes.
2 Add in spinach and cook an additional 2 minutes. Remove from pan onto a serving platter.
3 Add the wine, lemon juice, and fish fillets and bring to a boil in a large pan.
4 Lower heat, cover, and simmer until fish is opaque, about 3 minutes.
5 Remove fish with a slotted spoon and place over spinach on the serving platter. Save liquid from pan.
6 Melt the margarine in a small pot, add in flour and cook for 1 minute, stirring constantly.
7 Stir in milk and saved liquid from step 2. Simmer, stirring constantly, until thickened.
8 Stir in half of the cheese.
9 Pour sauce over fish and top with remaining tablespoon of cheese.

The simple seasoning in this dish will complement any fish such as flounder, tillapia, trout, halibut etc.