Sole Florentine
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 270 |
| pro | 29 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 16 g |
| fibre | 4 g |
| chol | 75 mg |
| sodium | 619 mg |
| % RDI: | - |
| calcium | 28 |
| iron | 43 |
| vit A | 120 |
| vit C | 28 |
| folate | 101 |
Sometimes Caroline serves stir-fried vegetables and rice with this fish.
Ingredients
Preparation
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.
- Keywords : Main Course; Fish; White wine; Skillet; Spinach;
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