Sole Florentine
Elevate your dinner table with Sole Florentine, a sophisticated yet approachable dish that combines tender sole fillets, a bed of garlic-infused sautéed spinach, and a luscious Gruyère-infused Mornay sauce. This French-inspired recipe is baked to perfection, with a golden, bubbly topping that will impress any guest. A splash of dry white wine and fresh lemon juice adds a bright, zesty finish, beautifully complementing the creamy texture of the sauce and the delicate flavor of the fish. Ready in under an hour, it's perfect for a special occasion or a weeknight indulgence. Serve hot and pair with a crisp white wine or a simple side salad for an unforgettable meal. Keywords: Sole Florentine recipe, baked fish recipe, spinach and fish dish, seafood dinner ideas, easy French recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces sole fillets
- 12 cups fresh spinach
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 3 ounces grated Gruyère cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons nutmeg
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 0.5 cups dry white wine
- 1 tablespoon fresh lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Lightly season the sole fillets with salt and pepper on both sides. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach in batches, stirring frequently until wilted. Transfer the spinach to a colander to drain any liquid, then set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds. Add the drained spinach back to the skillet, season with a pinch of salt and pepper, and stir to combine. Remove from heat and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to make a roux, stirring constantly.
Gradually add the milk to the roux, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3-4 minutes.
Stir in the Gruyère cheese, Parmesan cheese, nutmeg, 1/4 teaspoon of salt, and a pinch of black pepper. Remove from heat and set the Mornay sauce aside.
Heat a clean skillet over medium heat and add the remaining 1 tablespoon of butter. Once melted, gently cook the seasoned sole fillets for 1-2 minutes per side, or until just cooked through. Remove the fillets and set aside.
In a baking dish, spread the sautéed spinach evenly across the bottom. Place the cooked sole fillets on top of the spinach.
Drizzle the dry white wine and lemon juice over the fish and spinach. Pour the prepared Mornay sauce evenly over the sole fillets.
Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the sauce is bubbly and golden on top.
Serve the Sole Florentine hot, garnished with additional grated Parmesan or fresh parsley if desired.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 19.4 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 1723 mg | 133% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
