Sole, Spinach & Noodles

I have this wonderful recipe for spinach that I was dying to try out, so I incorporated it into this meal...

For the spinach

Cook 900g spinach in a little bit of water for 2 mins, until wilted and tender. Drain in a colander and allow to cool slightly. Coarsely chop into large pieces.

In a large pan over medium flame, heat some olive oil. Add a teaspoonful of finely chopped chilli, and about 2/3 teaspoons of garlic and saute for 30 seconds, until fragrant. Add a handful of chopped almonds and brown a bit. Now add the spinach and saute for a few minutes.

Mix in the salt and pepper to taste and serve hot.

For the fish

I basted two fillets of sole with a bit of oil, salt & pepper. Fried it on both sides over fairly high heat in a large saucepan. Then, I wanted a bit more flavour, so I dug out some preserved brine that was sitting in my fridge. This was the leftovers from a bottle of marinated roasted peppers, so it had quite a nice sweetish flavour. I then added a good splash of this to the pan, let the fish soak it up for a bit, and voila.

For the noodles, and finishing off

To give the meal a bit more body, I quickly soaked a packet of 2 minute noodles in some boiling water for, you guessed it, 2 minutes, and piled it on the plates, drizzled with oyster sauce.