Fillet Of Sole Florentine Recipe

Fillet Of Sole Florentine picture


MethodMain Ingredient


 Frozen chopped spinach10 Ounce (1 Package)
 Finely chopped onion3 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Nutmeg1 Pinch, preferably freshly grated
 Sole fillets20 Ounce (4 Pieces, 5 Ounce Each)
 Vegetable oil1 Teaspoon (Preferably Canola Oil)
 Skim milk1 1⁄2 Cup (24 tbs)
 Cornstarch2 Tablespoon
 Freshly grated parmesan cheese2 Tablespoon
 Chopped fresh parsley2 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1026 Calories from Fat 200

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 8.3 g41.4%

Trans Fat 0 g

Cholesterol 305.5 mg

Sodium 1732.4 mg72.2%

Total Carbohydrates 64 g21.2%

Dietary Fiber 8.7 g34.7%

Sugars 21.5 g

Protein 140 g279.9%

Vitamin A 589.1% Vitamin C 227.1%

Calcium 120.2% Iron 69.7%

*Based on a 2000 Calorie diet


Spray a shallow baking dish with nonstick cooking spray.
In a medium-sized saucepan, bring 1/2 cup water to a boil.
Add frozen spinach, cover and cook for 2 to 3 minutes or until thawed.
Drain in colander and squeeze out as much water as possible.
Chop fine.
In a small bowl, combine spinach and 1 tbsp onion.
Season with salt, pepper and nutmeg.
Place sole fillets skinned-side up on a cutting board.
Divide the spinach mixture into 4 equal portions and place on the wide end of each fillet.
Roll up jelly roll-style to enclose the filling.
Place seam-side down in the prepared baking dish.
Set aside in refrigerator.
Meanwhile preheat oven to 400 degrees F.
In a small saucepan, heat oil over low heat.
Add 2 tbsp onion and saute until light golden, 2 to 3 minutes.
Pour in 1 cup milk and bring to a simmer.
Dissolve cornstarch in remaining 1/2 cup milk, whisking well to eliminate any lumps.
Whisk the cornstarch mixture into the hot milk and cook, whisking constantly, over low heat until thickened.
Season with salt, pepper and nutmeg.
Pour sauce over the fish rollups and sprinkle with Parmesan cheese.
Bake, uncovered, for 20 minutes, or until top is golden brown and the fish flesh is opaque.
Garnish with a little chopped parsley.