• 425 g/14 oz fresh spinach

• 25 g/1 oz butter

• 2 teaspoons olive oil

• 4 sole fillets, skinned

• 125 ml/4 fl oz dry white wine

• 125 ml/4 ff oz Fish Stock

• freshly grated Parmesan cheese

• salt and pepper

Cheese sauce:

• 50 g/2 oz butter

• 450 ml/ pint milk

• 50 g/2 oz plain flour

• 1/4 teaspoon grated nutmeg

• 2-3 tablespoons single cream

• 50 g/2 oz Gruyere cheese, grated

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Method:

1. Cook the spinach in a deep pan for 5 minutes in just the water remaining on the leaves after washing. Drain and mix with the butter.

2. Brush a flameproof dish with oil and place the sole in it. Cover with the wine and stock and season to taste with salt and pepper.

3. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes. Remove the fish and keep hot. Put the dish over a high heat to reduce the cooking juices down to about 2-3 tablespoons.

4. To prepare the cheese sauce, melt the butter in a small pan. Heat the milk in a separate pan. Stir the flour into the butter, then gradually add the hot milk, stirring vigorously to ensure no lumps form.

5. Season with salt, pepper and nutmeg and stir well over a low heat until thick and cooked. Add the reduced fish juices and cream and cook for a further 5 minutes to reduce the sauce a little more, then add the Gruyere.

6. Brush an ovenproof serving dish with the remaining oil and arrange the spinach in the base. Put the sole fillets on top, cover with the cheese sauce and top with Parmesan.

7. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for approximately 10 minutes until the top is crisp and golden. Serve hot.