Sole Florentine

Author: Canadian Living

Sometimes Caroline serves stir-fried vegetables and rice with this fish.

  • Portion size 4 servings

Ingredients

  • 2 bags fresh spinach
  • 1 lb sole fillet
  • 1 onion chopped
  • 1 stalk celery chopped
  • 3/4 cups dry white wine
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry thyme
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 2 tablespoons grated Parmesan cheese

Method

Rinse spinach; shake off excess water. In saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves, for 5 minutes or just until wilted. Drain and let cool for 10 minutes; squeeze out liquid. Chop spinach and spread in 11- x 7-inch (2 L) glass baking dish.

Meanwhile, in large skillet, cover fish with onion, celery, wine, lemon juice, salt, thyme and pepper; bring to boil. Reduce heat, cover and simmer for 4 minutes or until fish flakes easily when tested with fork. Reserving cooking liquid, gently place fish on spinach in dish. Strain liquid; set aside.

In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 30 seconds. Slowly whisk in reserved cooking liquid and milk; cook, whisking, for 8 minutes or until bubbly and thickened. Pour over fish. Sprinkle with cheese. Broil 6 inches (15 cm) from heat for 3 to 5 minutes or until golden.

Nutritional facts <b>Per serving:</b> about

  • Sodium 619 mg
  • Protein 29 g
  • Calories 270.0
  • Total fat 9 g
  • Cholesterol 75 mg
  • Saturated fat 5 g
  • Total carbohydrate 16 g

%RDI

  • Iron 43.0
  • Fibre 0.0
  • Folate 101.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 28.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 120.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sole Florentine

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