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Sole Fillets with Spinach
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Prep Time:
15 minutes
Total Time:
25 minutes
Grilled sole fillets in spinach packets - a quick and delicious dinner in 25 minutes!
Ingredients:
  • 1 pound spinach
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon chili powder
  • 1 to 1 1/2 pounds sole, flounder or red snapper fillets, 1/4 to 1/2 inch thick
  • Lemon wedges
Instructions:
  • Preheat the grill for direct heat. Grease a 13x9-inch aluminum foil pan with cooking spray. Rinse the spinach, let excess water drip off but leave it slightly wet. Layer three-fourths of the spinach leaves in the pan, completely covering the bottom.
  • Combine poultry seasoning, chili powder, and salt, then gently massage into both sides of the fish. Lay the fish on a bed of spinach, tucking any thin ends under and overlapping edges as needed. Drizzle with butter and top the fish entirely with the remaining spinach.
  • Grill the fish and spinach covered over medium heat for 8 to 10 minutes, keeping them 4 inches away from the heat source, or until the fish easily flakes with a fork. If the top layer of spinach starts to char after about 3 minutes, sprinkle about 1/4 cup water over it. Serve directly from the pan using a slotted spoon and provide lemon wedges on the side for extra flavor.

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