Sole Florentine

A simple elegant way to bring the soul out of sole.
2 Tbsp butter plus 1 Tbsp olive oil
1 lb fresh mushrooms, finely diced
1 10-oz bag fresh baby spinach

1 Tbsp butter
2 cloves garlic, minced
1 large ripe tomato, sliced

4 fillets of sole or flounder
2 Tbsp panko bread crumbs

Preheat oven to 400F. Melt the butter in the oil and heat until just beginning to brown. Add the mushrooms and stir well as they cook down and release what water they will. Brown the mushrooms well. Remove to a bowl. Now add the spinach to the same skillet on medium high heat. Allow the spinach to wilt and release what water it will. Cook until well wilted, stirring often. You may have to add the spinach in 2 batches to fit into the skillet. Return the mushrooms to the spinach and remove from heat.

Melt a tablespoon butter in an oven going pan or gratin dish and add the garlic.

Cook 2-3 minutes over medium low heat. Layer the tomato slices over the garlic.

Then spread half the mushroom mixture on top.

Now lay the sole on top of the mushrooms.

Finally, top the fish with the remaining mushroom mixture.

Sprinkle top with panko crumbs and spray with a bit of oil. Place in oven and bake for about 20-30 minutes, until the fish is just cooked through. Serve with lemon wedges.


Serves 4.