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Fillet of sole wrapped in Swiss chard leaves is such a light and fulfilling dish. Like the Mexican dishes that I prepared before, Turkish dishes use LOTS of tomatoes as well. I personally a big fan of sole fillet. The flesh is so tender and melt in your mouth. Fiorina absolutely loves sole fillet as well. If you are concern about mercury level, sole is in the group of fishes with lowest mercury content. If you can’t find sole, you can always use flounder as substitute. This recipe is quite easy and quick to prepare and heart healthy.
Another recipe from The Sultan’s Kitchen by Ozcan Ozan.
FILLET OF SOLE WRAPPED IN SWISS CHARD/ PAZI YAPRAGINDA DIL BALIGI (4 servings)
4 large Swiss chard leaves
1/4 cup virgin olive oil
3 garlic cloves, minced
4 shallots, finely chopped (1/4 cup)
1/4 cup coarsely chopped fresh Italian parsley, plus extra for garnish
Salt and freshly ground black pepper
8 skinless sole or flounder fillets (total weight about 2 1/2 pounds)
1/4 cup dry white wine
2 Tbsp lemon juice
COOKING METHOD:
1. Preheat the oven to 350 F. Using a sharp knife, carefully cut off the white stalks from the Swiss chard leaves. In a large pot, bring 4 quarts lightly salted water to a boil. Blanch the Swiss chard leaves for 3 minutes. Remove with slotted spoon and plunge into a cold water to stop it from cooking. Arrange the leaves over the rim of a colander and let them drain well. Cut the Swiss chard leaves in half lengthwise to make a total of 8 leaves
2. In a large, heavy saucepan, heat the olive oil. Using a wooden spoon, stir in the garlic and shallots and cook them for about 3 minutes, or until they’re softened but not brown. Add the tomatoes and parsley. Season with salt and pepper. Cook gently for about 10 minutes, stirring occasionally. Remove the mixture from the heat and set it aside
3. Place a fillet on each of the Swiss chard leaves. Carefully wrap the Swiss chard around the fish, and place the packets side by side, seam side down, in an ovenproof dish. Pour the tomato mixture over the fish, then add the wine and lemon juice. Cover the dish and cook in the oven for about 15 minutes
4. Arrange the fish, still wrapped in the leaves, on warmed plates and surround each piece with the sauce. Sprinkle with parsley and serve
