Uncle Bill's Sole Florentine With Spinach

READY IN: 19mins




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