2 leeks, carefully washed and sliced

1/4 cup (60 ml) butter

4 cups (1 litre) fresh spinach, trimmed

1/4 cup (60 ml) white wine

1/2 cup (125 ml) chicken broth

1 cup (250 ml) 15% cooking cream

6 potatoes, peeled and sliced

Nutmeg, to taste

Salt and pepper

1 1/2 lb (750 g) sole fillets

1/4 cup (60 ml) Italian parsley, chopped

Preheat the oven to 180 °C (350 °F).

In a shallow pan, soften the leeks in the butter for 5 minutes, without browning them.

Add the spinach and white wine. Cook until the spinach has wilted.

Add the broth, cream, and potatoes. Stir to combine. Season with nutmeg, salt and pepper.

Cover and bake for 30 to 40 minutes.

Remove from the oven and place the fish on the potatoes. Season with salt and pepper.

Continue baking, uncovered, for 15 to 20 minutes.

Sprinkle with the parsley and serve.

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