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Sauteed Sole Florentine

Yield 6 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

Light and Luscious