Filet of Sole Florentine

Variation #1

3 servings

Sauté:

2 t olive oil
1 clove garlic, minced
3 green onions, chopped OR 1/3 cup sweet onion, chopped

until onion just starts to wilt; add

10 oz  fresh spinach (~5 cups),  coarsely chopped OR

1 package frozen chopped spinach, thawed and well squeezed to remove as much water as possible

Sauté until fresh spinach wilts or frozen spinach is warm.  Add:

1/4 t nutmeg

Sauté for another minute over low heat. Set aside away from heat.

Variation #1

Dry:
1 pound (6 pieces, approximately the same size) sole/fillet of flounder and rub with:

Thyme
Mace

Divide spinach mixture evenly, placing on top of each of the six fillets.


Roll fillet with spinach mixture wrapped in middle and place in lightly oiled baking dish.

  

Variation #3

Mix until smooth:

2 T white wine
6 T sour cream

Spread this sauce over fish rolls then sprinkle over the top of sauce:

3 T Parmesan cheese, grated
Paprika (on top of Cheese)

Bake at 425 degrees F for ~10 minutes or until the fish becomes white and opaque

  

Variation #3

VARIATION #1:

Omit sour cream sauce; sprinkle a small amount of grated Parmesan cheese on top of fish rolls and then top with Paprika.

VARIATION #2:

Instead of spinach mixture, stuff fish with clam/crabmeat stuffing, Finish per original recipe or variation #1.

VARIATION #3

  Stuff with fresh spinach (omit: garlic, onions and nutmeg) and top with a mixture of:

  2 T Duck Trap Mustard Dill Sauce
  or 2 T Dijon mustard

  1 T white wine

  VARIATION #4: See Sole Variations

   Reviewed 5/25/2017