Sole Florentine Recipes

SOLE FLORENTINE

Steps:

• Preheat oven to 450 degrees F or preheat grill to medium-high. Combine spinach, cream cheese, green onions and nutmeg. Center one sole/flounder fillet on individual sheets of aluminum foil with non-stick (dull) side toward food. Sprinkle with salt and lemon pepper. Mound spinach mixture on each fillet. Roll up fillets; sprinkle with paprika, almonds and margarine. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 15 to 17 minutes on a cookie sheet in oven or grill 10 to 12 minutes in covered grill. Spoon juices over fish before serving.

SOLE FLORENTINE AUX CHAMPIGNONS

Steps:

• Preheat oven 375°F.
• Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
• Top with the sole filet and sprinkle with Old Bay seasoning.
• In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
• Spoon over sole.
• Cover and bake for 20 minutes; uncover and bake another 5 minutes.

JULIA CHILD'S FILET OF SOLE

Steps:

• Season the fish with salt and pepper on both sides.
• Put the flour on a plate or a pie pan and press each filet lightly into the flour on both sides.
• Put 4 tablespoons of the butter into a large skillet over medium high heat. When the butter is melted and foamy, add the filets and cook for 2 minutes.
• Using a fish spatula or other large spatula, carefully turn the filets over. Don't use tongs - sole filets are delicate and need to be turned with a spatula. Cook for another 2 minutes and place each one on a serving plate. Cover with foil to keep warm while you make the sauce.
• Add the rest of the butter to the skillet, along with the lemon juice and half the parsley. Whisk until the butter is melted.
• Drizzle the sauce generously over the filets, sprinkle on the capers and the rest of the parsley, add the lemon slices as a pretty garnish and serve!

BAKED SOLE FILLET, THE MEDITERRANEAN WAY

Steps:

• In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
• In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
• Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
• Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
• Remove the fish fillets from the oven and garnish with the chopped fresh dill.
• Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.

FISH FLORENTINE

Steps:

• In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
• Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
• Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
• Heat a separate skillet on medium high heat, add remaining oil and butter.
• Season fish on both sides with salt and pepper and place on the hot pan.
• Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
• Divide the spinach mixture on the bottom of each plate and top with piece of fish.

SOLE FLORENTINE RECIPE

Steps:

• Clean and destem the spinach and then slice the onion and mushroom
• Grease a large baking dish with butter.
• Layer the dish in the following order... onions, mushrooms, spinach, sole (dark side down).
• Squeeze juice of lemon over the sole.
• Mix mayonnaise, cheese and Worcestershire sauce and spread over fish.
• Bake at 350° F for 20-25 minutes. Top should be golden brown.

SOLE FLORENTINE

Steps:

• Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
• Put flour on a paper plate.
• In a separate low dish, mix the water with the beaten eggs.
• Dust the filets with flour, then dip both sides in the beaten egg.
• Fry gently on each side until fish laked easily.
• Remove fish to a heated plate.
• Add the rest of the butter and lemon juice to the frying pan.
• Add the spinach, turning gently until just "wilted".
• Serve spinach under each serving of fish.

FILLET OF SOLE FLORENTINE

Steps:

• Defrost spinach and squeeze dry. Place in covered microwaveable dish, dot with butter and cook two minutes, stirring once. Spread spinach in greased rectangular baking dish. Arrange fillets of sole over spinach in single layer. Sprinkle with salt and pepper. Mix remaining ingredients and spoon over fillets. Bake in preheated 500 degree oven for 10 to 12 minutes until fish flakes when tested with a fork. Remove from oven and allow to stand for 5 minutes. Serve with boiled red potatoes.