Recipe by Graymare47 # 252632
This dish is my "Copy Cat" version from a local restaurant, Corvo's, in Saranac Lake, NY. I like it better than the Florentine recipes with cream sauces.
Top Review by Susiecat too
This was a delicious dinner tonight, which pleased all the guests I was entertaining for a bon-voyage party. I couldn't get fresh sole, so instead I substituted basa fillets. The fish was yummy, but the spinach was what really made this dish -- so YUMMY!!! :yummy: Thanks, Graymare! Made for PAC Spring 2008
- 1 lb sole fillets or 1 lb flounder fillets
- 1⁄2 cup all-purpose flour
- 2 lemons, juice of, divided
- 2 eggs, beaten
- 2 teaspoons water
- 1⁄4 lb butter
- 10 ounces fresh spinach, washed and well drained
Directions See How It's Made
- Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
- Put flour on a paper plate.
- In a separate low dish, mix the water with the beaten eggs.
- Dust the filets with flour, then dip both sides in the beaten egg.
- Fry gently on each side until fish laked easily.
- Remove fish to a heated plate.
- Add the rest of the butter and lemon juice to the frying pan.
- Add the spinach, turning gently until just "wilted".
- Serve spinach under each serving of fish.