Sauteed Sole Florentine

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 527
  • Calories from fat: 61%
  • Fat: 35.9g
  • Saturated fat: 21.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 33.6g
  • Carbohydrate: 18g
  • Fiber: 0.0g
  • Cholesterol: 162mg
  • Iron: 0.0mg
  • Sodium: 661mg
  • Calcium: 0.0mg


  • 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


  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.
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