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Sole Florentine

Gadget.Cook's picture
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Olive oil 2 Teaspoon
  Frozen chopped spinach 10 Ounce, drained (1 package)
  Diced pimiento 2 Ounce, drained (1 jar)
  Crumbled feta cheese 1⁄8 Cup (2 tbs)
  Grated lemon rind 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Oregano 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Fresh sole fillets 1 Pound
  Melted butter 2 Tablespoon
  Lemon juice 2 Teaspoon
  Paprika To Taste

Preheat oven in Convection Bake to 400°F (*375°F).
In skillet, saute onion and garlic in olive oil until tender. Combine onion and garlic mixture, spinach, pimiento, cheese, lemon rind, salt, oregano and pepper. Spread spinach mixture in 8-inch square baking dish.
Arrange fish over spinach. Combine butter and lemon juice. Brush over fish and sprinkle with paprika.
Convection Bake for 20 to 25 minutes or until fish flakes easily when tested with a fork.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 878 Calories from Fat 398

% Daily Value*

Total Fat 45 g69.5%

Saturated Fat 21.1 g105.7%

Trans Fat 0 g

Cholesterol 298.9 mg99.6%

Sodium 1907.2 mg79.5%

Total Carbohydrates 22 g7.2%

Dietary Fiber 8.8 g35.3%

Sugars 5.5 g

Protein 98 g196.2%

Vitamin A 563.5% Vitamin C 168.6%

Calcium 50.8% Iron 58.7%

*Based on a 2000 Calorie diet

Sole Florentine Recipe