- 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
- 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
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.