Recipe: Filet of Sole Florentine (Article: Healthful Herbs: Thyme)

HEALTHFUL HERBS: THYME
Source: the American Institute for Cancer Research

The Egyptians, Greeks and Romans all prized the herb thyme. This sturdy, shrubby plant has been used through the centuries for a variety of health-related purposes -- from combating body lice in the Middle Ages to treating wounds in World War I. Thyme contains vitamins A and D, niacin, phosphorus, potassium, calcium, iron, magnesium and zinc, and has been used for such diverse complaints as colic, sore throat and insomnia.

As with many herbs, the full range of thyme's healing powers have not been scientifically proven. However, the power of thyme to add flavor to a variety of foods has been proven in kitchens around the world for thousands of years.

One of the most prevalent herbs in Mediterranean cooking, thyme's warm and pungent flavor blends naturally with the garlic, olives and tomatoes of this region. Its strong flavor survives long cooking in soups and stews, and makes a valuable contribution to herb mixtures like bouquet garni, as well as to herb vinegars and marinades.

Thyme roasted chicken calls for rubbing the herb, combined with garlic, lemon zest and olive oil, directly onto the chicken meat -- under the skin -- before roasting. The skin is then removed before serving.

The herb is a delicious complement to root vegetables, especially potatoes and carrots. Try carrot soup made with carrots and onions cooked in chicken or vegetable stock and seasoned with thyme, parsley and nutmeg.

Thyme also goes well with cereal grains like rice and wheat. Bake oatmeal bread with thyme and chopped walnuts, or prepare baked tomatoes stuffed with a mixture of cooked rice, minced shallots, toasted pine nuts, olive oil, lemon juice, thyme and parsley. Sprinkle each tomato with a mixture of dry breadcrumbs and grated Parmesan cheese before baking.

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FILET OF SOLE FLORENTINE

2 cups chopped fresh spinach
1/4 cup dry bread crumbs
1 Tbsp. minced shallots
1/2 tsp. fresh thyme leaves, or 1/4 tsp. dry
1/2 tsp. minced fresh rosemary, or 1/4 tsp. dry, crushed
3 to 4 gratings fresh nutmeg, or pinch of ground
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 lb. fillet of sole, in 4 pieces
1/2 cup defatted chicken broth
1 tsp. cider vinegar
1 tsp. sugar
Paprika for garnish

Preheat oven to 350 degrees F.

In a large bowl, combine the spinach, bread crumbs, shallots, thyme, rosemary, nutmeg, salt and pepper.

Arrange the spinach mixture to cover the bottom of an 8-inch square pan or other shallow baking dish just large enough to hold the fish in one layer. Arrange the fillets of fish in a single layer over the spinach, overlapping them as little as possible.

In a small saucepan, combine the broth, vinegar and sugar, and bring to a boil. Pour the hot liquid over the fish. Dust the fillets lightly with paprika.

Bake until the fish is opaque all the way through and flakes easily. Serve immediately.

Each of the four servings contains 145 calories and 2 grams of fat.