Sole Florentine Recipe
Summary
MethodBaked
Ingredients
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 2 Teaspoon | |
| Frozen chopped spinach package | 1 , drained | |
| 1 (2 oz.) jar diced pimiento, drained | ||
| Feta cheese | 1/8 Cup (16 tbs), crumbled | |
| 1/2 teaspoon grated lemon rind | ||
| Salt | 1/2 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Fillets | 1 Pound | |
| Melted butter | 2 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Paprika | ||
Directions
Preheat oven in Convection Bake to 400°F (*375°F).
In skillet, saute onion and garlic in olive oil until tender. Combine onion and garlic mixture, spinach, pimiento, cheese, lemon rind, salt, oregano and pepper. Spread spinach mixture in 8-inch square baking dish.
Arrange fish over spinach. Combine butter and lemon juice. Brush over fish and sprinkle with paprika.
Convection Bake for 20 to 25 minutes or until fish flakes easily when tested with a fork.
In skillet, saute onion and garlic in olive oil until tender. Combine onion and garlic mixture, spinach, pimiento, cheese, lemon rind, salt, oregano and pepper. Spread spinach mixture in 8-inch square baking dish.
Arrange fish over spinach. Combine butter and lemon juice. Brush over fish and sprinkle with paprika.
Convection Bake for 20 to 25 minutes or until fish flakes easily when tested with a fork.
Chef
