Sole Florentine

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 2


2 sole fillets (about 3/4 pound)
1 cup water
1 cup dry white wine
10 ounce frozen chopped spinach
2 tablespoons water
2 tablespoons butter
1 cup Mornay Sauce
2 tablespoons grated Parmesan cheese


Put fish into a small pan. Add the water and wine. Bring to the simmering point and cook about 5 minutes or until the fish flakes easily. Remove from heat. Drain Cook spinach in butter and water. Lay cooked spinach at he bottom of a shallow broiler-proof serving dish or two individual dishes. Top with fish. Pour Mornay Sauce over evenly and sprinkle with grated cheese. Broil 1 minute or until lightly browned. Serve immediately


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