Sole fillets over lasagna and leeks
15
12
4
No
Ingredients
- 6 lasagna pastas
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 can of 540 ml of garlic diced tomatoes
- 250 ml (1 cup) of baby spinaches
- 8 sole fillets
- 15 ml (1 tablespoon) of butter
- 15 ml (1 tablespoon) of olive oil
Preparation
Side-by-side mode
- In a casserole filled with salted boiling water, cook lasagnas al dente. Drain.
- In a pan, melt butter at medium heat. Cook leeks for 3 to 4 minutes. Add diced tomatoes and bring to a boil.
- Add spinaches and simmer 3 to 4 minutes. Over the preparation, lay rolled sole fillets. Salt and pepper. Cover and cook 6 to 7 minutes.
- Slice lasagnas into pieces of 5 cm (2 inches). Carefully mix lasagnas with olive oil and chive if desired. Salt and pepper.
- Divide lasagnas into plates, then set sole fillets and pour sauce over each portions.
Chef’s note
This dish is an excellent sources of proteins (37 g per portion) and is filled with B12 vitamin (122% VQ per portion), an essential element to maintain nerves and bones cells and a good development of genetic material (cells, red blood cells). Sources of good fats (omega-3, omega-6), fish contribute to reduce risk of cardiovascular illness, inflammatory, some cancers and duration of symptoms related to depression.
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