Sole Florentine

Sole is an adaptable fish; mild and sweet, it goes with many different flavors. Frozen spinach works fine for this. Just make sure you completely squeeze the water out.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. unsalted butter
  • 1 shallot, peeled and minced
  • 1 garlic clove, peeled and minced
  • 3 Tbsp. cornstarch
  • 2 packages (10 oz.) frozen chopped spinach, thawed, moisture squeezed out
  • 2⁄3 cup heavy cream
  • 1⁄4 tsp. ground nutmeg
  • 4 sole fillets (4 oz. each), rinsed and dried on paper towels
  • 1 large egg, beaten
  • 1⁄2 cup rice flour
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 Tbsp. olive oil
  • 1⁄4 cup Parmesan cheese


  • In a skillet over medium heat, melt the butter and sauté the shallot and garlic until softened, about 5 minutes. Blend in the cornstarch, cooking until smooth.
  • Add the spinach, cream, and nutmeg. Cook and stir until thickened, about 3 to 4 minutes. Pour into a baking dish treated with nonstick spray and set aside.
  • Dip the pieces of sole in the beaten egg. Then, on a sheet of waxed paper, mix the flour, salt, and pepper. Dredge the sole in the flour mixture.
  • In a separate skillet, heat the olive oil over medium heat. Add the sole and sauté until lightly browned, about 2 to 3 minutes each side.
  • Arrange the sole over the spinach in the baking dish. Sprinkle with the cheese. Run under the broiler until very brown and hot, about 3 minutes.