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Fillet Of Sole Florentine

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Ingredients
  Frozen chopped spinach 10 Ounce (1 Package)
  Finely chopped onion 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Nutmeg 1 Pinch, preferably freshly grated
  Sole fillets 20 Ounce (4 Pieces, 5 Ounce Each)
  Vegetable oil 1 Teaspoon (Preferably Canola Oil)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Cornstarch 2 Tablespoon
  Freshly grated parmesan cheese 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon (For Garnish)
Directions

Spray a shallow baking dish with nonstick cooking spray.
In a medium-sized saucepan, bring 1/2 cup water to a boil.
Add frozen spinach, cover and cook for 2 to 3 minutes or until thawed.
Drain in colander and squeeze out as much water as possible.
Chop fine.
In a small bowl, combine spinach and 1 tbsp onion.
Season with salt, pepper and nutmeg.
Place sole fillets skinned-side up on a cutting board.
Divide the spinach mixture into 4 equal portions and place on the wide end of each fillet.
Roll up jelly roll-style to enclose the filling.
Place seam-side down in the prepared baking dish.
Set aside in refrigerator.
Meanwhile preheat oven to 400 degrees F.
In a small saucepan, heat oil over low heat.
Add 2 tbsp onion and saute until light golden, 2 to 3 minutes.
Pour in 1 cup milk and bring to a simmer.
Dissolve cornstarch in remaining 1/2 cup milk, whisking well to eliminate any lumps.
Whisk the cornstarch mixture into the hot milk and cook, whisking constantly, over low heat until thickened.
Season with salt, pepper and nutmeg.
Pour sauce over the fish rollups and sprinkle with Parmesan cheese.
Bake, uncovered, for 20 minutes, or until top is golden brown and the fish flesh is opaque.
Garnish with a little chopped parsley.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood

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