All-Fish-Seafood-Recipes.com

Serves/Makes: 4

Ingredients:

• 4 sole fillets
• 1 1/2 pounds (680 g) fresh spinach leaves
• 1/2 cup (125 mL) light cream
• 1/4 cup (60 mL) butter
• 2 tablespoons (30 mL) oil
• 2 tablespoons (30 mL) flour
• 1 cup (250 mL) grated Cheddar cheese
• 1 (7 1/2-ounce / 213-mL) can tomato sauce
• Salt and pepper, to taste
• Paprika, to taste

How to cook:

• Preheat oven to 375°F (190°C).
• Butter a 13 x 9 1/2 x 2-inch (33 x 23 x 5-cm) baking dish.
• Cook, without adding any water as the water left on leaves after washing them is enough, spinach for 5 minutes.
• Drain and chop spinach leaves.
• Salt, pepper and mix in light cream and 1/4 cup (60 mL) butter mix delicately.
• Transfer spinach into prepared baking dish.
• Into a heavy fry pan, heat together oil and remaining 2 tablespoons (30 mL) butter.
• Into a shallow dish, mix together flour, salt, pepper and paprika.
• Well coat sole fillets with flour mixture, on both sides.
• Over high heat, in really hot oil/butter mixture, brown sole fillets on both sides.
• Arrange sole fillets on top of spinach sprinkle with half of grated cheese.
• Pour tomato sauce all over and sprinkle with remaining grated cheese.
• Bake in preheated oven for 20 minutes until sauce is bubbling.

This recipe for Sole Florentine serves/makes: 4

---

Main Ingredient: Sole
Preparation Method: Baked
Cuisine: Italian