4 sole fillets
4 teaspoons lemon juice
2 tablespoons butter or margarine, softened
1 teaspoon dried tarragon, crumbled
1/4 teaspoon ground white pepper
12 large spinach leaves
4 lemon wedges

Preparation Instructions:

Drizzle each fillet with 1 teaspoon lemon juice. Dot with butter and sprinkle with tarragon and pepper. Fold the fillets crosswise in half and arrange them on a heatproof plate. Into a stockpot, place 1 inch of water and a steaming rack or several custard cups; bring the water to a boil over high heat. Reduce the heat to moderately low to bring the water to a simmer. Set the plate with the fish onto the steaming rack or custard cups. Cover the pan and steam the fish for 5 to 7 minutes. Meanwhile, remove the large, tough stems from spinach leaves. Wrap each fillet in three layers of spinach leaves and secure with toothpicks. Return them to the steamer and cook until the leaves are wilted but still bright green, about 2 minutes. Serve th wrapped fillets immediately, with lemon wedges on the side. Makes 4 servings.

Per serving: 210 calories; 32 g protein; 1 g carbohydrates; 7 g fat; 97 mg cholesterol; 191 mg sodium.