Fillet of Sole Florentine Recipe
Ingredients
| Sole or turbot fillets - 2 lbs. | ||
| Butter or margarine - 2 tablespoon, cut into dots | ||
| Salt | 1/2 Teaspoon | |
| Spinach - 2 10-oz. Pkgs. Frozen chopped, cooked and drained | ||
| Cream of mushroom soup - 1 can | ||
| Sherry | 3 Tablespoon | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Dry bread crumbs | 3 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
GETTING READY
1. Preheat the oven at 350°.
2. To prepare the fish fillets wash, drain and dry them.
MAKING
3. Arrange the fish fillets in a baking dish and dot with the butter or margarine.
4. Sprinkle with salt, cover the dish with foil and bake in the preheated oven for 15 minutes.
5. Remove from oven, drain liquid and spread the cooked spinach over the top of the fish.
6. Blend soup with sherry and pour over all.
7. Mix bread crumbs with melted butter and cheese and sprinkle over top.
8. Bake uncovered for 20 minutes.
SERVING
9. Serve the fish topped with hot bread crumbs and melted cheese and butter.
1. Preheat the oven at 350°.
2. To prepare the fish fillets wash, drain and dry them.
MAKING
3. Arrange the fish fillets in a baking dish and dot with the butter or margarine.
4. Sprinkle with salt, cover the dish with foil and bake in the preheated oven for 15 minutes.
5. Remove from oven, drain liquid and spread the cooked spinach over the top of the fish.
6. Blend soup with sherry and pour over all.
7. Mix bread crumbs with melted butter and cheese and sprinkle over top.
8. Bake uncovered for 20 minutes.
SERVING
9. Serve the fish topped with hot bread crumbs and melted cheese and butter.
Chef
