Uncle Bill's Sole Florentine With Spinach

READY IN: 19mins
Recipe by William (Uncle Bill) Anatooskin

I found this recipe in the newspaper and made some modifications that enhanced the flavor. Very easy to make and excellent fish dish.

Top Review by Debi H

I prepared this as written except halved everything since it was just for DH and myself. It was very easy to prepare and it was excellent! The shallot and touch of nutmeg gave the cream sauce a real nice taste that went very well with the fish. This is definitely a keeper - thanks for posting

Ingredients Nutrition

Directions

  1. Preheat broiler on HIGH.
  2. Melt 4 tablespoons of butter in a large frying pan over medium-high heat.
  3. Add shallot and cook for 2 minutes or until just starting to brown.
  4. Sprinkle flour over the shallot and butter and whisk until smooth, DO NOT BURN.
  5. Reduce heat to medium.
  6. Add half and half cream slowly, whisking into a smooth sauce.
  7. Cook for 2 or 3 minutes until thickened, whisking as needed.
  8. Add sugar and stir.
  9. Squeeze out as much moisture from the spinach and discard.
  10. To the frying pan, add spinach, nutmeg, salt and pepper and cook stirring until hot, about 3 to 4 minutes.
  11. Reduce heat to low so the spinach stays warm.
  12. Place the sole fillets on a broiler pan that has been coated with oil.
  13. Pour the lemon juice over the sole fillets, and sprinkle bread crumbs over.
  14. Dot the sole fillets with remaining 2 tablespoons of butter.
  15. Place the sole fillets under the broiler and broil for 5 to 6 minutes or until the fillets are opaque and the bread crumbs are golden.
  16. Spoon some creamed spinach onto each of 4 plates.
  17. Place a fillet of sole on top of the spinach.
  18. Serve with lemon wedges.
  19. You may also use other white fish of your liking.

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