4 large sole fillets, skinned
salt and freshly ground black pepper
juice of 1/2 small lemon
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
3/4 pint (450 ml) milk
1 lb (450 g) frozen cut-leaf spinach, thawed and drained
3 oz (75 g) well-flavoured Cheddar cheese, grated
1/2 cup (30 g) fresh white breadcrumbs
salt and freshly ground black pepper
juice of 1/2 small lemon
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
3/4 pint (450 ml) milk
1 lb (450 g) frozen cut-leaf spinach, thawed and drained
3 oz (75 g) well-flavoured Cheddar cheese, grated
1/2 cup (30 g) fresh white breadcrumbs
method
1. Heat the oven to 400°F (200°C )gas mark 6. Season the fillets well with salt, pepper and lemon juice, roll them up and set aside.
2. Melt the butter in a pan, add the flour and cook for a minute. Gradually blend in the milk and bring to the boil slowly, stirring until thickened. Simmer for 2 minutes, then season to taste.
3. Blend half of the sauce with the spinach and spread in a shallow 3 pint (1.75 litre) ovenproof dish. Arrange the fish on top and pour over the remaining sauce.
4. Mix the cheese and breadcrumbs together and sprinkle on top of the sauce. Bake in the oven for 30 - 40 minutes, until the topping is pale brown and the fish perfectly white all through.
2. Melt the butter in a pan, add the flour and cook for a minute. Gradually blend in the milk and bring to the boil slowly, stirring until thickened. Simmer for 2 minutes, then season to taste.
3. Blend half of the sauce with the spinach and spread in a shallow 3 pint (1.75 litre) ovenproof dish. Arrange the fish on top and pour over the remaining sauce.
4. Mix the cheese and breadcrumbs together and sprinkle on top of the sauce. Bake in the oven for 30 - 40 minutes, until the topping is pale brown and the fish perfectly white all through.
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