Grilled Sole with a Blood Orange Crust and Fresh Baby Spinach

Serves 4

Ingredients:

8 blood oranges
1 teaspoon/4 g sugar
2 tablespoons/30 ml plus 2 teaspoons/10 ml extra virgin olive oil
Eight 3-ounce/80-g sole fillets
Salt and freshly ground black pepper
1 tablespoon/15 g unsalted butter
12 ounces/240 g fresh baby spinach leaves

Method:

Preheat the oven to 200°F/95°C. Line a baking sheet with parchment paper. Using a microplane grater, grate the zest from the oranges onto the parchment paper. You should have about ½ cup/50 g of peel.

Sprinkle the zest evenly over the baking sheet and bake for 35 minutes, or until the zest is completely dry and crisp. Transfer the zest to a small bowl and stir in the sugar.

Preheat the oven 500°F/260°C. Drizzle 1 tablespoon/15 ml of oil over each of two heavy large baking sheets.  Place 4 sole fillets on each baking sheet and turn to coat with the oil.  Sprinkle with salt and pepper. Sprinkle the zest mixture over the fillets. Bake for 3 to 5 minutes, or until the fish is just cooked through.

Meanwhile, melt 1 tablespoon/15 g of butter in a large frying pan over medium-high heat.  Add the spinach and sauté for 3 minutes, or until it wilts. Season the spinach to taste with salt and pepper. Remove the spinach from the heat.

Using tongs, squeeze some of the excess moisture from the spinach, if necessary, and divide the spinach among 4 plates.  Place the fish fillets over the spinach.  Drizzle the remaining 2 teaspoons/10 ml of oil around the fillets and serve.