sketch of Bob above the Sole Florentine recipe.

SOLE FLORENTINE

1 (10 oz.) pkg. fresh or frozen spinach
4 sole fillets (1 pound)
11/2 T. margarine
2 T. chopped onion
2 T. all-purpose flour
1 c. skim milk
1/4 t. salt
1/8 t. pepper
dash ground nutmeg
1 1/2 t. grated Parmesan cheese
1/8 t. paprika

Preheat oven to 350°. Cook spinach as label directs, omit salt. In 8-inch square baking dish sprayed with non-stick cooking spray, arrange spinach. Arrange fillets in single layer over spinach. In small saucepan over low heat, melt margarine. Add onion, cook about 3 minutes or until soft, stirring frequently. Add flour, cook about 1 minute, stirring frequently. Gradually add milk, salt, pepper and nutmeg. Cook until thickened and smooth, stirring constantly. Pour over fish. Sprinkle with cheese and paprika. Bake about 15 minutes or until fish flakes.

Nutrition information per serving:
Calories 185 , Fat 6 g. , Cholesterol 60 mg. , Sodium 360 mg.

(Makes 4 servings)


Sole Florentine recipe is published in our October, 1992 Menu Minder.