Sole fillets with spinach and rice

Follow package instructions to thaw the sole fillets. Use paper towels to pat the fillets dry.

Add the salt and then the rice in a pot of boiling water. Cook on low heat for about 6 minutes until al dente. When the rice is done, drain into a large colander and immediately sprinkle cold water on the rice.

This will stop the rice from cooking any further.

To prepare the spinach and rice, begin by heating olive oil in a deep pan. Sauté leek and onion until soft and wilted, then add the garlic. Next, add the spinach and pour in the wine to quench. Add water, stirring constantly, and lower the heat. Season with salt and pepper, add the cooked rice and lemon juice, and keep stirring. When the liquid is close to being absorbed, add the dill. Turn off the heat and cover the pot

To prepare the marinade, place all the ingredients for the sauce in a food processor and blend until combined. Then pour into a casserole dish.

Put the sole fillets in the casserole dish and gently switch sides so that the marinade is spread evenly across their surface.

Season with a little salt and cook in a preheated oven at 180°C for 13 minutes.

Once the sole fillets are cooked, remove the sauce and blend in a food processor to thicken. Garnish the fillets with the fish sauce and serve with the spinach and rice.