Morton Salt

Preparations:
Rinse the fillets under cold water; pat dry with paper towel. Arrange fish in shallow baking dish. Sprinkle with 1 tablespoon lemon juice and 1 tablespoon chives; season with 1/2 teaspoon Morton^® Kosher Salt. Reserve eight spinach leaves; coarsely chop remaining spinach. In large bowl, combine chopped spinach, rice, tomatoes, carrots and remaining 1/2 teaspoon Morton^® Kosher Salt. Top each fillet evenly with layer of rice/spinach mixture; cover with reserved spinach leaves. Drizzle top with oil and remaining tablespoon lemon juice.

Cooking:
Cover dish with foil; bake at 375°F until fish flakes easily with a fork, about 20 minutes. Serve with prepared Hollandaise sauce and additional snipped chives, if desired.

TIP:
A 1-1/2-inch thick fish fillet will take about 15 to 20 minutes to cook through.

1 pound sole fillets (4 ounces each)
2 tablespoons fresh lemon juice, divided
2 tablespoons snipped fresh chives, divided
1 teaspoon Morton^® Coarse Kosher Salt, divided
1 bag (6-ounces) baby leaf spinach, washed
1 cup cooked long grain rice
1/4 cup canned chunky tomatoes with peppers
1/4 cup finely chopped ready-to-use grated carrots
1 tablespoon olive or vegetable oil
Prepared Hollandaise sauce, if desired