Sole Florentine Au Gratin
Indulge in the elegance of Sole Florentine Au Gratin, a classic seafood recipe that combines tender sole fillets with the rich flavors of a creamy Parmesan-infused white sauce and a golden, crispy breadcrumb topping. Nestled on a bed of sautéed fresh spinach and delicately seasoned with garlic, nutmeg, and black pepper, this dish offers a perfect balance of earthy greens and buttery, melt-in-your-mouth fish. Oven-baked to perfection, it delivers a restaurant-quality finish with a gratin crust that adds just the right crunch. Ideal for a refined dinner or a special occasion, this easy-to-make dish is ready in under an hour and pairs beautifully with a crisp white wine or a side of roasted vegetables. Perfectly comforting, nutritious, and flavorful—this recipe is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 500 g fresh spinach
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 250 ml milk
- 60 g grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg, ground
- 50 g breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat the oven to 200°C (400°F).
Rinse the fresh spinach and pat it dry. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Season with a pinch of salt and set aside. Drain any excess liquid.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour to create a roux and cook for 1 minute, stirring constantly.
Gradually whisk in the milk, ensuring no lumps remain. Cook over medium heat, stirring, until the sauce thickens, about 5 minutes.
Stir in half of the Parmesan cheese, salt, black pepper, and nutmeg. Mix well, then remove the sauce from the heat.
Lightly grease a baking dish with olive oil. Spread the cooked spinach evenly across the bottom of the dish to form a bed.
Lay the sole fillets over the spinach in a single layer. Pour the white sauce evenly over the fillets.
In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and a drizzle of olive oil. Sprinkle this mixture evenly over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork and the topping is golden and crispy.
Remove from the oven and let it cool slightly before serving. Enjoy your Sole Florentine Au Gratin!
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.5 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 1594 mg | 123% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1683 mg | 36% | |
*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.
