Uncle Bill's Sole Florentine With Spinach

5.00 (5)
⏱ 19 mins 🍽 4 serving(s) 🏷 Orange Roughy

This classic sole Florentine recipe features tender fillets broiled with a lemon and breadcrumb topping, served over a rich, creamy spinach sauce. The dish comes together quickly, making it perfect for a weeknight dinner that feels special. You can easily substitute the sole with another firm white fish if you prefer. It's a flavourful and satisfying seafood meal.

Uncle Bill's Sole Florentine With Spinach

Ingredients

  • 6 tablespoons butter, divided
  • 1 tablespoon chopped shallot
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1 teaspoon granulated sugar
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 lbs sole fillets
  • 1 large lemon, 1/2 squeezed for juice and 1/2 for wedges
  • 1/4 cup fine breadcrumbs

Method

  1. Set your broiler to HIGH.
  2. In a large frying pan, melt 4 tablespoons of the butter.
  3. Cook the chopped shallot for 2 minutes until it begins to brown.
  4. Whisk the flour into the pan with the butter and shallot until you have a smooth mixture.
  5. Lower the heat to medium.
  6. Gradually pour in the half-and-half cream, whisking continuously to form a smooth sauce.
  7. Let the sauce cook for 2 or 3 minutes, whisking occasionally, until it thickens.
  8. Stir the granulated sugar into the sauce.
  9. Ensure all excess moisture is removed from the thawed spinach and discard it.
  10. Add the spinach, nutmeg, salt, and black pepper to the pan and cook, stirring, for 3 to 4 minutes until hot.
  11. Turn the heat down to low to keep the spinach mixture warm.
  12. Arrange the sole fillets on an oiled broiler pan.
  13. Drizzle the lemon juice over the fish, then sprinkle the fine breadcrumbs on top.
  14. Dot the remaining 2 tablespoons of butter over the fillets.
  15. Broil the fish for 5 to 6 minutes until the flesh is opaque and the breadcrumbs are golden.
  16. Divide the creamed spinach among four plates.
  17. Top each portion of spinach with a broiled sole fillet.
  18. Accompany the dish with lemon wedges for serving.
  19. Other varieties of white fish can be used in place of sole.

Nutrition (per serving)

Sodium1068500 mg

Recipe details

CategoryOrange Roughy
AuthorWilliam Uncle Bill