Sauteed Sole Florentine

Recipe from

Oxmoor House

Nutritional Information

Calories 527
Caloriesfromfat 61 %
Fat 35.9 g
Satfat 21.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 33.6 g
Carbohydrate 18 g
Fiber 0.0 g
Cholesterol 162 mg
Iron 0.0 mg
Sodium 661 mg
Calcium 0.0 mg


1 1/2 pounds sole fillets
1/2 teaspoon salt, divided
1/2 teaspoon ground white pepper, divided
1/2 cup all-purpose flour, divided
1 teaspoon paprika
1/4 cup plus 2 tablespoons butter, melted and divided
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/4 cup butter
2 cups half-and-half
1 cup (4 ounces) shredded Swiss cheese, divided
1 tablespoon lemon juice
1/4 cup fine, dry breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley


Rinse fillets, and pat dry; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine 3 tablespoons flour and paprika; dredge fillets in flour mixture.

Saute one-third of fillets in 1 tablespoon butter in a skillet over medium heat 1 minute on each side or until opaque. Remove from skillet. Repeat procedure with remaining fillets and 2 tablespoons butter.

Saute spinach in 2 tablespoons butter in a skillet over medium heat 1 minute.

Melt 1/4 cup butter in a heavy saucepan over medium heat; add remaining 1/4 cup plus 1 tablespoon flour. Cook 1 minute, stirring constantly with a wire whisk. Add half-and-half. Cook, stirring constantly, until thickened. Add 1/2 cup Swiss cheese, lemon juice, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir 3/4 cup cheese sauce into spinach mixture. Spread in a greased 11- x 7- x 1 1/2-inch baking dish. Arrange fillets over spinach; pour remaining sauce over fillets.

Combine remaining 1/2 cup Swiss cheese, breadcrumbs, Parmesan cheese, parsley, and remaining 1 tablespoon melted butter. Sprinkle over casserole. Bake at 375° for 15 minutes.