Sole, Florentine Style

1. 1

   Wash spinach, remove stems and place in saucepan.

2. 2

   Cover and cook for a few minutes with a little salt and only the water on the spinach.

3. 3

   Drain; return to pan with 2 tablespoons butter and saute briefly.

4. 4

   Season with salt and pepper and pinch of nutmeg and set aside.

5. 5

   (If using frozen spinach, defrost, drain, then stir in butter and seasonings.)

6. 6

   Heat wine with 2 tablespoons butter, salt and pepper in a frying pan.

7. 7

   Poach the sole fillets for 30 seconds.

8. 8

   Remove from pan and let the sauce reduce to about 3 to 4 tablespoons.

* Per serving · 4 servings · Values may vary.

No additional tips available.