Dover Sole with Prawns and Spinach

Trim the sides of the sole fillets and season on both sides with salt and fresh black pepper and a little lemon juice. Prepare the beurre blanc  Recipe   and keep just warm to one side. Saute the sole fillets in an ovenproof dish in a splash of olive oil over a medium heat for about three minutes per side, and put into the oven at 375°F/190°C/Reg5 to finish off.

Coat the the spinach in a very little olive oil in an ovenproof dish over a medium heat, season with a little salt and pepper and keep warm. Quickly warm the prawns in a little oil and season with salt and pepper.

Put a serving of spinach on to each serving dish  Picture  , lay on top the sole fillets followed by the prawns, spoon over some beurre blanc and serve  Zoom  .