Sauteed Sole Florentine

Name: Sauteed Sole Florentine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter; 59 milliliters butter, melted and divided; 59 milliliters fine, dry breadcrumbs; 118 milliliters all-purpose flour, divided; 2 Tbsps minced fresh parsley; 283 grams package frozen chopped spinach, thawed and drained; 1 teaspoons ground white pepper, divided; 473 milliliters half-and-half; 1 Tbsp lemon juice; 1 teaspoon paprika; 2 Tbsps grated Parmesan cheese; 1 teaspoons salt, divided; 680 grams sole fillets; 113 grams cup shredded Swiss cheese, divided

Sauteed Sole Florentine is a pescatarian recipe with 6 servings. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 26g of protein, 33g of fat, and a total of 470 calories. Head to the store and pick up paprika, butter, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse fillets, and pat dry; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Combine 3 tablespoons flour and paprika; dredge fillets in flour mixture.

Ingredients you will need

Paprika

All Purpose Flour

Saute one-third of fillets in 1 tablespoon butter in a skillet over medium heat 1 minute on each side or until opaque.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Remove from skillet. Repeat procedure with remaining fillets and 2 tablespoons butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Saute spinach in 2 tablespoons butter in a skillet over medium heat 1 minute.

Ingredients you will need

Spinach

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cheese Sauce

Swiss Cheese

Lemon Juice

Spinach

Pepper

Salt

Spread in a greased 11- x 7- x 1 1/2-inch baking dish. Arrange fillets over spinach; pour remaining sauce over fillets.

Ingredients you will need

Spinach

Sauce

Equipment you will use

Baking Pan

Combine remaining 1/2 cup Swiss cheese, breadcrumbs, Parmesan cheese, parsley, and remaining 1 tablespoon melted butter.

Ingredients you will need

Parmesan

Swiss Cheese

Breadcrumbs

Parsley

Butter

Sprinkle over casserole.

Bake at 375 for 15 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

59milliliters

butter 59milliliters

butter, melted and divided 59milliliters

fine, dry breadcrumbs 118milliliters

all-purpose flour, divided 2Tbsps

minced fresh parsley 283grams

package frozen chopped spinach, thawed and drained 1teaspoons

ground white pepper, divided 473milliliters

half-and-half 1Tbsp

lemon juice 1teaspoon

paprika 2Tbsps

grated Parmesan cheese 1teaspoons

salt, divided 680grams

sole fillets 113grams

cup shredded Swiss cheese, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Thrive Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.