Turkish Sole stuffed with Pine Nuts and Spinach (Dil Balığı Sarması)

Yield: 2 servings

Ingredients 1 Tbsp olive oil 1 Tbsp pine nuts 1 Tbsp scallions, finely chopped 1 garlic clove, minced 3 oz chopped fresh spinach leaves 2 skinless sole fillets (or 3 small, to be divided), about ½ pound Salt and pepper to taste 1 Tbsp unsalted butter ½ teaspoon paprika (or Turkish red pepper if you have it) 1 large Roma tomato, peeled, seeded, and finely chopped (about ¼ cup) 2 Tbsp dry white wine Juice of ½ lemon juice 1 tsp chopped fresh dill or dried dill leaves 1 Tbsp fresh Italian parsley, chopped

Directions For the stuffing o Heat the olive oil in a skillet over medium heat o Stir in pine nuts and cook for about 4 minutes until golden brown o Stir in scallions, spinach, and garlic o Lower heat, cover, and cook for about 4 minutes until spinach is wilted. o Remove from heat and let cool

 Season the fillets with salt and pepper

 Evenly distribute the spinach mixture among the fillets, and fold over the ends to enclose.

 Set aside while you heat the sauce.

 Melt the butter in the skillet and stir in the paprika, tomato, wine, and lemon juice.

 Add the stuffed fish to the skillet and sprinkle with dill

 Lower the heat, cover the skillet, and simmer for about 8 minutes, until fish is cooked.

 Carefully place on warmed plates and spoon the sauce around the fish.

 Sprinkle with parsley and serve