Sole Florentine

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.

• Ready In: 35 mins
• Serves: 2-3

Ingredients

• 1  lb sole fillets or 1  lb flounder fillets
• 1⁄2 cup all-purpose flour
• 2  lemons, juice of, divided
• 2  eggs, beaten
• 2  teaspoons water
• 1⁄4 lb butter
• 10  ounces fresh spinach, washed and well drained

Directions

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.