Sole Florentine

4 small lemon or Dover sole
3 tablespoons lemon juice
50 g/2 oz polyunsaturated margarine
100 g/4 oz cottage cheese
150 ml/1/4 pint skimmed milk
750 g/11/21b spinach, cooked, drained and
chopped
salt
freshly ground black pepper
lemon slices, to garnish

Preheat the grill to moderate.

Sprinkle the sole with a tablespoon of the lemon juice and dot with half the margarine. Place on the grill rack and grill for about 15 minutes, turning frequently and brushing with the remaining lem on juice and margarine, until the fish is cooked and flakes easily when pierced with a sharp knife.

Purée the cheese and milk together in a blender until smooth. Place the spinach in a saucepan with the cheese mixture and heat gently, stirring eon-

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stantly. Do not allow to boil or the mixture will curdle. Season to taste with salt and plenty of freshly ground black pepper.

Spoon the spinach mixture on to a large heated serving dish and arrange the grilled sole on top. Garnish with lemon slices and serve immediately. &ER VES 4