Serves 2  – Preparation Time: Active – 10 Minutes; Cooking – 12 minutes

Ingredients:

• 4 Fillets of Grey or Lemon Sole, about 14oz. total
• 5 oz. fresh Baby Spinach
• 1 large shallot minced, about 2 tbsp.
• 2 tbsp. Pignoli (pine) Nuts
• 1/2 tsp. ground nutmeg
• 2 tbsp. extra virgin olive oil
• Salt & pepper to taste
• 4 pats of butter
• Paprika
• 1/4 cup Dry White Wine

Procedure:

1. Pre-heat oven to 400 degrees.
2. Place fillets on a flat surface, grey side up, with narrow end facing away from you.
3. Heat olive oil in a non-stick skillet over medium heat, add shallots and sauté for about 1 minute, stirring continuously.
4. Add spinach and sauté until wilted, about 2 to 3 minutes.
5. Lower heat and add pine nuts, stir for another 1 minute or so.
6. Remove spinach mixture to a small bowl, stir-in nutmeg and let cool.
7. Add mixture to a food processor and pulse chop for 6-8 brief pulses.
8. Starting about 1 inch from the broad end, spread the spinach mixture along the length of each fillet.
9. Carefully roll up the fillets away from you, and gently place them on a greased roasting pan, with seam side down.
10. Place one pat of butter on each fillet and sprinkle liberally with paprika.
11. Place pan in top 1/3 of oven and roast for 10-12 minutes.
12. After about 8 minutes pour wine over fish.

Transfer 2 fillets to each plate, add Roasted Vegetables and serve immediately