sole fillets with spinach and mushrooms

Serves: 4

Ingredients:
4 x 110g sole fillets, skinned
1 x lemon, zest and juice
salt to taste
black pepper to taste
1 tablespoon canola oil
½  onion finely diced
1 ½ teaspoons garlic paste
½  teaspoon chili flakes
2 cups mushrooms, sliced
2 ½ cups spinach deveined and sliced

Method:
drizzle fillet with lemon juice, zest, salt and pepper.
heat oil, sauté onion until softened then add garlic and fry until light golden brown.
mix in chili flakes, mushrooms salt and pepper and allow to simmer until most of the liquid has evaporated.
add spinach and sauté for 2-3 minutes or until spinach is wilted. divide the mixture into four portions.
place a portion of the cooled spinach and mushroom mixture on the widest part each fillet and roll up tightly, secure with a toothpick to hold spiral shape.
arrange the stuffed fillets over a steaming rack and steam for 5-7 minutes or until the fish is cooked through.
serve with sweet potato rounds and orange reduction.