Sole Florentine

Name: Sole Florentine
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 59 milliliters bread crumbs; 2 Tbsps flour; 0 teaspoons ground nutmeg; 237 milliliters half-and-half or light cream; 1 teaspoon kosher salt; 1 lemon, ½ juiced and ½ cut into 4 wedges; 1 Tbsp chopped shallot; 680 grams lemon or gray sole fillets; 567 grams boxes frozen chopped spinachthawed; 1 teaspoon sugar; 6 Tbsps unsalted butter

Sole Florentine is a pescatarian recipe with 4 servings. One portion of this dish contains roughly 29g of protein, 28g of fat, and a total of 436 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of shallot, bread crumbs, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Preheat broiler. Melt 4 tablespoons of the butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Broiler

Frying Pan

Add the shallot and cook 1 to 2 minutes or until just starting to brown.

Ingredients you will need

Shallot

Sprinkle the flour over the shallot and butter and whisk until smooth. Reduce heat to medium.

Ingredients you will need

Shallot

Butter

All Purpose Flour

Equipment you will use

Whisk

Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed.

Ingredients you will need

Sauce

Equipment you will use

Whisk

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.

Ingredients you will need

Spinach

Nutmeg

Pepper

Sugar

Salt

Place the fillets on a broiler pan that has been coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Broiler Pan

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. Spoon some creamed spinach onto each of 4 plates, then place a fillet on top.

Ingredients you will need

Breadcrumbs

Lemon Juice

Spinach

Butter

Serve with the lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

1teaspoon

black pepper 59milliliters

bread crumbs 2Tbsps

flour 0teaspoons

ground nutmeg 237milliliters

half-and-half or light cream 1teaspoon

kosher salt 1

lemon, ½ juiced and ½ cut into 4 wedges 1Tbsp

chopped shallot 680grams

lemon or gray sole fillets 567grams

boxes frozen chopped spinachthawed 1teaspoon

sugar 6Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks 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 GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.