8 (3-ounce) sole fillets
2 (10-ounce) bags frozen chopped spinach, defrosted and squeezed dry
2 tablespoons lemon zest
¼ cup pareve chicken broth
¼ cup dry white wine
½ teaspoon pepper
¼ teaspoon nutmeg
Preheat oven to 400 degrees. Lightly greased a 9 x 13-inch baking pan.
Layer fillets in prepared pan. Top with spinach and sprinkle with lemon zest. Pour broth and wine over fish. Season with pepper and nutmeg. Cover and bake for ½ hour, or until fish is cooked through.