Sole rolls with spinach and brown rice

Ingredients

For 1 serving

• Sole200 g
• Spinach150 g
• Part-skim ricotta40 g
• Brown rice55 g
• Nutmegto taste
• Extra virgin olive oil10 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

Method

1. Put a pan of water on to boil. When it boils, salt it, add the rinsed brown rice and cook over medium heat for 35 minutes, until tender; drain.
2. Meanwhile preheat a conventional oven to 190 °C. Wash the spinach and wilt it in a pan over medium heat with the water clinging to the leaves for 2–3 minutes; drain, squeeze well and chop.
3. Mix the spinach with the ricotta, a grating of nutmeg, salt and pepper until smooth.
4. Lay the sole fillets skinned side up, salt lightly, spread with the filling, roll them up from the wider end and secure with a cocktail stick.
5. Arrange the rolls in a dish greased with half the oil, drizzle with the remaining oil and a splash of lemon juice and bake for 15 minutes, until the fish is opaque white.
6. Serve the rolls with the rice, removing the sticks and spooning over the cooking juices.