Total Time
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
  2. Put flour on a paper plate.
  3. In a separate low dish, mix the water with the beaten eggs.
  4. Dust the filets with flour, then dip both sides in the beaten egg.
  5. Fry gently on each side until fish laked easily.
  6. Remove fish to a heated plate.
  7. Add the rest of the butter and lemon juice to the frying pan.
  8. Add the spinach, turning gently until just "wilted".
  9. Serve spinach under each serving of fish.


Most Helpful

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

Susiecat too May 01, 2008

This is a delightful main dish and it cooks in only minutes. I used 1 egg and Smart Balance spread in place of the butter. I did add some salt and pepper to the flour. The fish was dredged in the flour then the egg and again into the flour. This would also be great using Talipia fillets. Made for *PAC Spring 2008*

PaulaG April 27, 2008

Cooks in a flash and so flavorful! We used small cod fillets instead of sole. In just 15 minutes, we had a restaurant-quality meal. The emerald spinach makes a beautiful bed for the golden fish. But next time I'll just use 1 egg. Otherwise, great recipe!

fluffernutter May 04, 2006

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