How to Make Sole With Ale Sauce

Sole is lightly seasoned with olive oil, salt and pepper and baked in the oven then served on a bed of sautéed spinach alongside a luscious ale sauce flavored with onions and butter in this simple gourmet recipe that will turn an ordinary evening into an elegant and unforgettable dinner along with other healthy meals. Make sure you particularly use ale, which is a type of beer that is not too bitter, for use in this healthy food recipe. Ale has a sweet, fruity and full-bodied taste that makes it an ideal sauce for sole fish. Its bitterness has an herbal tinge from the hops that perfectly balances the sweetness of the malt.

Ingredients:

1 pint ale

4 onions (2 diced, 2 sliced)

1.76 lbs. spinach

1.76 lbs. sole

All purpose flour

Olive oil

Vegetable oil (for frying)

Butter

Directions:

1. Preheat the oven to 450 degrees F. Dredge the sliced onions in some flour and fry.

2. Pour the ale into a large skillet and place over medium heat. Add the diced onions and bring to a gentle simmer until reduced. Add 1 or 2 tablespoons of butter. Stir and heat until butter is melted. Remove the minced onions from the beer. 

3. Brush the fish with olive oil and season with salt and pepper. Lay the fish in a roasting pan and drizzle some more olive oil onto the bottom of the pan. Bake about 12 to 15 minutes per inch of thickness; for fillets, bake 10 minutes per inch. An insta-read thermometer should read 135 to 140 degrees F. when the fish is done.

4. Melt a few tablespoons of butter in a saucepan over medium high heat. Add the spinach and sauté for 1 minute. Remove immediately.

5. Serve the fish on top of the spinach and alongside the ale sauce.