1 medium tomato, seeded and chopped
2 tablespoons sliced ripe black olives
1 tablespoon chopped parsley
1 tablespoon red wine vinegar
1/4 cup Dijon mustard, divided
1 (16 ounce) package frozen sole fillets, thawed
1 (14 1/2 ounce) can chicken broth
1 clove garlic, pressed
1 cup uncooked white rice
1 (10 ounce) package frozen chopped spinach, thawed and very well drained


1. Combine the first 4 ingredients in a small bowl, stir well and set aside.
2. Pat fillets dry with paper towels. Using 1 tablespoon mustard, spread a thin layer over fillets; set aside.
3. Combine broth, remaining 3 tablespoons mustard and garlic in a large skillet; bring to a boil. Add rice, cover, reduce heat and simmer 10 minutes. Stir in spinach. Arrange fillets on top of rice mixture; cover and simmer about 8 minutes or until liquid is absorbed and fish flakes easily with a fork. Spoon tomato mixture over top of fish before serving.

You may substitute catfish, cod, flounder, ocean perch, orange roughy, pollock, salmon, skate wings or trout for the sole.

Skillet Fillets
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