See more
Photo: Cyd McDowell Photo by: Photo: Cyd McDowell

Sole Florentine

Real Simple OCTOBER 2004

  • Yield: Makes 4 servings
  • Prep time: 20 Minutes


  • 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 spinachx97thawed,
  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 275mg
  • Calories: 451
  • Calories from fat: 1%
  • Carbohydrate: 18g
  • Cholesterol: 147mg
  • Fat: 27g
  • Fiber: 5g
  • Iron: 3mg
  • Protein: 36mg
  • Saturated fat: 16g
  • Sodium: 882mg

Go to Full Version of

Sole Florentine Recipe