1 hr 15 mins
This is such an elegant and flavorful way to prepare fish. This is from my recipe file of "How to Win a Husband 101". A co-worker shared this recipe and warned me it would "Wow" even those that didn't like fish. I prepared this elegant dish when I was dating my husband. He was really impressed and 13 years later, he still loves this dish. The resulting preparation does not have a strong fish flavor and the combination Mornay like sauce served over a bed of spinach tastes like a restaurant quality dish. I included a shrimp sauce option at the end of the recipe.
My Private Note
Units: US | Metric
- 2 lbs skinless sole fillets (any firm mild white fish may be substituted such as orange roughy or flounder)
- 1/2 cup madeira wine or 1/2 cup dry sherry
- reserved fish stock (you'll get this when fish cooks)
- 2 tablespoons lemon juice
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon chicken bouillon granule
- 1/2 teaspoon Dijon mustard
- 1/3 cup whipping cream
- 3/4 cup shredded swiss cheese
- 2 (10 ounce) packages thawed spinach
- 1Preheat oven to 400°F.
- 2Rinse fish and pat dry.
- 3Fold fillets in half and place then in a large, shallow baking pan.
- 4Mix Madeira and lemon juice and pour over fish.
- 5Sprinkle lightly with salt and pepper.
- 6Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
- 7Remove from oven and drain off all liquid into a measuring cup.
- 8Add enough water to make 1 cup and set aside.
- 9Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
- 10Using a whisk, add reserved fish stock, and whipping cream gradually.
- 11Continue stirring until thickened and bubbly (about 8-10 minutes).
- 12Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
- 13Squeeze moisture out of spinach.
- 14Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
- 15Sprinkle with remaining Swiss Cheese.
- 16Preheat oven to 450°F and reheat sauce.
- 17Spoon sauce over fish and bake 7-8 minutes.
- 18Serve immediately.
- 19*Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.
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Nutritional Facts for Sole Florentine Au Gratin
Serving Size: 1 (305 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 286.2
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 8.6 g
- Cholesterol 108.8 mg
- Sodium 633.4 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 2.1 g
- Sugars 0.9 g
- Protein 25.8 g