Spinach is in season this time of year, and the taste of fresh spinach is amazing and full of nutrients. When I saw this on the shelf in the supermarket, I could not pass it up. Sauté the spinach in a pan with olive oil, salt, and lemon soaked garlic. Drain (or drink) the excess liquid. Roll the spinach up into the grey sole fillets. Place in a casserole dish and drizzle olive oil over the top. Sprinkle with smoked paprika and ground peppercorns. Bake at 350 F. Boil red potatoes, then add in butter, milk, and salt to taste. Top the mashed potatoes with a baby bella mushroom sauce cooked with applewood smoked bacon, yellow onion, Pino Grigio wine, and a litlte sunflower oil.
The Looseleaf Cookbook 