Sole Florentine

READY IN: 35mins
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

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.

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