Sole Bundles with Spinach

Directions

1. 1
   Note: Tessa Kiros recipe also mention some basil leaves and grated parmesan cheese that I skip because I didnt had any in my fridge, but Im quite sure it would be an awesome addition.
2. 2
   Heat enough oil and a garlic clove in a nonstick deep frying pan that will hold the sole bundles later on.
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   Add the tomatoes and tomato paste, the herbes de provence and season with salt.
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   Simmer over low heat for about 10 minutes, or until everything has melted together into a sauce.
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   If the sauce becomes too dry, you can add some water or even some white wine.
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   In another pan or saucepan, heat more olive oil and add the other garlic clove.
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   Add the spinach and the nutmeg.
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   Saute briefly for a few minutes just to allow the leaves to wilt.
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   Remove from heat, season.
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    Refrigerate for at least 10 minutes.
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    (If youre in a hurry, you can also do this step on the microwave.)
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    To form the bundles:
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    On a flat surface, lay the fish fillets (former skin side down).
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    Put enough spinach mixture onto the tapered end of each fillet and roll up the fish compactly around the spinach mixture.
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    Secure with toothpicks (very important step!).
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    Pass the fish bundles in the flour of your choice to coat lightly.
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    In a pan, heat a bit more olive oil and seal the bundles on high heat just to create a crust.
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    Transfer to the pan with the tomato sauce ( in a single layer).
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    Sprinkle with pepper.
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    Check seasoning.
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    Cover the pan with a lid and simmer for 5 to 10 minutes or just until the inside of the fish is cooked.
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    Serve hot with some steamed rice or an autumn root vegetable gratin as I did.
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    (Recipe adapted from the book Apples for Jam, a colorful cookbook (and its colorful!)
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    by Tessa Kiros.)