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    You are in: Home / Recipes / Sole Florentine Recipe
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    Sole Florentine

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 01, 2008

      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

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    • on April 27, 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*

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    • on May 04, 2006

      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!

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    • on January 09, 2006

      this is how i make it too its really good thank you for posting this dee

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    Nutritional Facts for Sole Florentine

    Serving Size: 1 (382 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 848.2
     
    Calories from Fat 491
    57%
    Total Fat 54.6 g
    84%
    Saturated Fat 31.4 g
    157%
    Cholesterol 442.3 mg
    147%
    Sodium 705.1 mg
    29%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 4.4 g
    17%
    Sugars 2.2 g
    9%
    Protein 57.3 g
    114%

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