Sauteed Sole Florentine Recipe

Name: Sauteed Sole Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sole fillets; 1/2 teaspoon salt, divided; 1/2 teaspoon ground white pepper, divided; 1/2 cup all-purpose flour, divided; 1 teaspoon paprika; 1/4 cup plus 2 tablespoons butter, melted and divided; 1 (10-ounce) package frozen chopped spinach, thawed and drained; 1/4 cup butter; 2 cups half-and-half; 1 cup (4 ounces) shredded Swiss cheese, divided; 1 tablespoon lemon juice; 1/4 cup fine, dry breadcrumbs; 2 tablespoons grated Parmesan cheese; 2 tablespoons minced fresh parsley

Servings: persons

1 1/2 pounds sole fillets
1/2 teaspoon salt, divided
1/2 teaspoon ground white pepper, divided
1/2 cup all-purpose flour, divided
1 teaspoon paprika
1/4 cup plus 2 tablespoons butter, melted and divided
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/4 cup butter
2 cups half-and-half
1 cup (4 ounces) shredded Swiss cheese, divided
1 tablespoon lemon juice
1/4 cup fine, dry breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

1
Rinse fillets, and pat dry; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine 3 tablespoons flour and paprika; dredge fillets in flour mixture.
2
Saute one-third of fillets in 1 tablespoon butter in a skillet over medium heat 1 minute on each side or until opaque. Remove from skillet. Repeat procedure with remaining fillets and 2 tablespoons butter.
3
Saute spinach in 2 tablespoons butter in a skillet over medium heat 1 minute.
4
Melt 1/4 cup butter in a heavy saucepan over medium heat; add remaining 1/4 cup plus 1 tablespoon flour. Cook 1 minute, stirring constantly with a wire whisk. Add half-and-half. Cook, stirring constantly, until thickened. Add 1/2 cup Swiss cheese, lemon juice, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir 3/4 cup cheese sauce into spinach mixture. Spread in a greased 11- x 7- x 1 1/2-inch baking dish. Arrange fillets over spinach; pour remaining sauce over fillets.
5
Combine remaining 1/2 cup Swiss cheese, breadcrumbs, Parmesan cheese, parsley, and remaining 1 tablespoon melted butter. Sprinkle over casserole. Bake at 375u00b0 for 15 minutes.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds sole fillets, 1/2 teaspoon salt, divided, 1/2 teaspoon ground white pepper, divided, 1/2 cup all-purpose flour, divided, and more.

Yes, Sauteed Sole Florentine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Sole Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions