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Florentined Sole

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Ingredients
  Frozen chopped spinach 30 Ounce (3 Packages, 10 Ounce Each)
  Sour cream 2 Cup (32 tbs)
  Flour 3 Tablespoon
  Chopped green onions 1⁄2 Cup (8 tbs) (Including Tops)
  Lemon juice 1
  Salt 2 Teaspoon
  Sole fillets 2 Pound
  Butter/Margarine 2 Tablespoon
  Paprika 1 Teaspoon
Directions

Cook spinach according to directions on package; drain very thoroughly.
Blend sour cream with flour, green onions, lemon juice, and salt.
Combine half of this mixture with spinach, and spread evenly over bottom of a shallow baking dish (about 10 by 15 inches).
Arrange sole fillets on spinach, overlapping as needed.
Dot with butter.
Spread remaining sour cream evenly over sole, leaving a border to show spinach, if you like.
Dust lightly with paprika.
(At this point you can refrigerate the dish until ready to cook.) Bake in a moderately hot oven (375°) for 25 minutes, or until fish flakes when broken with a fork.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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