Prep 10 mins
Cook 20 mins
From Real Simple Magazine October 2004. The size of fish fillets varies from market to market. A good rule of thumb for sole - and for fish in general - is to count on 6 ounces per person.
- 6 tablespoons unsalted butter
- 1 tablespoon chopped shallot
- 2 tablespoons flour
- 1 cup half-and-half or 1 cup light cream
- 1 teaspoon sugar
- 2 (10 ounce) boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture
- 1⁄8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 1⁄2 lbs lemon sole fillets or 1 1⁄2 lbs gray sole fillets
- 1 lemon (1/2 juiced and 1/2 cut into 4 wedges)
- 1⁄4 cup breadcrumbs
- Preheat broiler. Melt 4 T. of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle t he flour over the shallot and butter, and whisk until smooth.
- Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm.
- Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden.
- Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.
I liked this very much. My Sole was just perfect and I served it with Roasted potatoes and coleslaw. Made for Zwt4 for the Chic Chefs. I used fresh Spinach and used 1/4 tsp sugar.