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Sole Florentine

Photo: Cyd McDowell
Prep time 20 mins
Yield Makes 4 servings

Ingredients

  • 6 tablespoons unsalted butter
  • 1 tablespoon chopped shallot
  • 2 tablespoons flour
  • 1 cup half-and-half or light cream
  • 1 teaspoon sugar
  • 2 10-ounce boxes frozen chopped spinach—thawed,
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 pounds lemon or gray sole fillets
  • 1 lemon, ½ juiced and ½ cut into 4 wedges
  • 1/4 cup bread crumbs

Nutrition Information

  • calcium 275 mg
  • calories 451
  • caloriesfromfat 1 %
  • carbohydrate 18 g
  • cholesterol 147 mg
  • fat 27 g
  • fiber 5 g
  • iron 3 mg
  • protein 36 mg
  • satfat 16 g
  • sodium 882 mg

How to Make It

  1. Preheat broiler. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle the flour over the shallot and butter and whisk until smooth. Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm. Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden. Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.