• Fillet of Sole with Turnip Greens' Sauce

(Serves 4)

10 Tablespoons of olive oil

1 bunch of mustard greens

6 garlic cloves, or wild garlic chives finely chopped

3 T of walnuts

Salt and pepper to taste

4 sole fillets or other white-fleshed fish

Juice of ½ lemon

4 whole medjol dates, remove the seed, and quarter

1. Heat oven to 450
2. Pour 6 T of oil in ovenproof pan.  Add the spinach and garlic. Toss Cover and back in the oven for 10 minutes, stirring occasionally, until the greens are wilted.
3. Put the greens and walnuts into a food processor and pulse to a puree.  Add the pan juices in small amounts until the puree is a smooth and creamy consistency.  Add salt and pepper to taste.
4. Pour the remaining 4 T of oil into a baking dish.  Place the fillets in the dish; season with the salt and pepper and the lemon juice and top with dates.  Cover and bake for 10 minutes, until the fish flakes easily.
5. Spoon the sauce onto the plates or as a platter.  You may need to add about 4 T of water to the sauce, if you would like it thinner, so that is spreads easily. Place the fish and dates on the sauce and serve.

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