Sole Florentine

sole-florentine
Photo by Frances Janisch
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 451 calories
    • Fat 27 g
    • Sat Fat 16 g
    • Cholesterol 147 mg
    • Sodium 882 mg
    • Protein 36 mg
    • Carbohydrate 18 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 275 mg

Heat broiler. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes, until just starting to brown.Sprinkle the flour over the shallot and butter and whisk until smooth. Reduce heat to medium.Add half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir.Add the spinach, nutmeg, and 1 teaspoon each salt and pepper and cook, stirring occasionally, until hot. Reduce heat to low so the spinach stays warm.On a cooking spray-coated broiler pan, place the fillets, top evenly with lemon juice and bread crumbs, and dot with the remaining 2 tablespoons 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.

Ingredients

  1. Check 6 tablespoons unsalted butter
  2. Check 1 tablespoon chopped shallot
  3. Check 2 tablespoons flour
  4. Check 1 cup half-and-half or light cream
  5. Check 1 teaspoon sugar
  6. Check 2 10-ounce boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture
  7. Check 1/8 teaspoon ground nutmeg
  8. Check kosher salt and black pepper
  9. Check 1 1/2 pounds lemon or gray sole fillets
  10. Check 1 lemon, 1/2 juiced and 1/2 cut into 4 wedges
  11. Check 1/4 cup bread crumbs

Directions

  1. Heat broiler. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes, until just starting to brown.
  2. Sprinkle the flour over the shallot and butter and whisk until smooth. Reduce heat to medium.
  3. Add half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir.
  4. Add the spinach, nutmeg, and 1 teaspoon each salt and pepper and cook, stirring occasionally, until hot. Reduce heat to low so the spinach stays warm.
  5. On a cooking spray-coated broiler pan, place the fillets, top evenly with lemon juice and bread crumbs, and dot with the remaining 2 tablespoons butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden.
  6. Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.