Sole Florentine Recipe

Name: Sole Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1 tablespoon chopped shallot; 2 tablespoons flour; 1 cup half-and-half or 1 cup light cream; 1 teaspoon sugar; 2 (10 ounce) boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture; 1/8 teaspoon ground nutmeg; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 1/2 lbs lemon sole fillets or 1 1/2 lbs gray sole fillets; 1 lemon (1/2 juiced and 1/2 cut into 4 wedges); 1/4 cup breadcrumbs

Servings: persons

6 tablespoons unsalted butter
1 tablespoon chopped shallot
2 tablespoons flour
1 cup half-and-half or 1 cup light cream
1 teaspoon sugar
2 (10 ounce) boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon black pepper
1 1/2 lbs lemon sole fillets or 1 1/2 lbs gray sole fillets
1 lemon (1/2 juiced and 1/2 cut into 4 wedges)
1/4 cup breadcrumbs

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

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 tablespoon chopped shallot, 2 tablespoons flour, 1 cup half-and-half or 1 cup light cream, and more.

Yes, 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.

Sole Florentine

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