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Sole De Soto (Lenguados De Soto)

12 Sole Fillets
1 c Dry white wine or dry sherry; about
6 tb Butter
3 c Cooked spinach;pureed
1 1/2 c Medium white sauce
12 Asaprgus spears; cooked
6 Bananas; sliced lengthwise
6 Stuffed olives; sliced
1/2 c Grated sharp cheddar cheese

Cover fish with wine Marinate 3 hours. Drain. Melt 4 tablespoons butter in shallow baking dish. Place fish in butter, ends turned under. Bake at 400 degs for 20 minutes. combine spinach and 1/2 cup hot white sauce. Spread in heatproof serving dish arrange fish over spinach Arrange asparagus and bananas between fillets Sprinkle with olives Pour remaining hot white sauce over all. Sprinkle with cheese Bake at 350 deg for 20 minutes. serves 6

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