Sole Florentine Recipe
Serves/Makes: 4
Ingredients:
- 4 sole fillets
- 1 1/2 pounds (680 g) fresh spinach leaves
- 1/2 cup (125 mL) light cream
- 1/4 cup (60 mL) butter
- 2 tablespoons (30 mL) oil
- 2 tablespoons (30 mL) flour
- 1 cup (250 mL) grated Cheddar cheese
- 1 (7 1/2-ounce / 213-mL) can tomato sauce
- Salt and pepper, to taste
- Paprika, to taste
- Preheat oven to 375°F (190°C).
- Butter a 13 x 9 1/2 x 2-inch (33 x 23 x 5-cm) baking dish.
- Cook, without adding any water as the water left on leaves after washing them is enough, spinach for 5 minutes.
- Drain and chop spinach leaves.
- Salt, pepper and mix in light cream and 1/4 cup (60 mL) butter mix delicately.
- Transfer spinach into prepared baking dish.
- Into a heavy fry pan, heat together oil and remaining 2 tablespoons (30 mL) butter.
- Into a shallow dish, mix together flour, salt, pepper and paprika.
- Well coat sole fillets with flour mixture, on both sides.
- Over high heat, in really hot oil/butter mixture, brown sole fillets on both sides.
- Arrange sole fillets on top of spinach sprinkle with half of grated cheese.
- Pour tomato sauce all over and sprinkle with remaining grated cheese.
- Bake in preheated oven for 20 minutes until sauce is bubbling.
This recipe for Sole Florentine serves/makes: 4
Main Ingredient: Sole
Preparation Method: Baked
Cuisine: Italian
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