Exploring the cuisine of Tuscany and it's most well known city, Florence, has given me the chance to make a new fish entree. Generally when Ryan and I cook fish, it is breaded tilapia. It was great to get a new recipe that features both a new kind of fish and a new way of cooking it. Served on a bed of spinach, this dish is pretty good for you as well (with the exception of the bechamel sauce served over it). Even with a heavier milk sauce though, this dish stayed light. Florentine Style Sole was definitely a hit with us!
Florentine Style Sole
Adapted from Amuse Bouche
1 pound spinach
salt and pepper
1 cup whole milk
2 tablespoons butter
1/8 cup flour
3 tablespoons olive oil
4 sole fillets (or flounder, haddock, or any other flaky white fish)
flour for dredging
1/2 cup freshly grated parmigiano reggiano
- Preheat oven to 400 degrees.
- Rinse the spinach. Still wet, move to a pan and sprinkle with salt. Cover and cook over medium heat until the spinach is wilted. Spread the spinach out on the bottom of a baking pan.
- Make a bechamel sauce. Heat the milk in a small saucepan, but do not let boil. In a separate saucepan, melt the butter. Add the flour and whisk until lumps are removed. Slowly add the heated milk. Bring to a boil and then lower the heat and let simmer until the sauce thickens.
- Heat the oil over medium-high heat in a large skillet. Salt and pepper the fish. Dredge in flour. Saute the fish for several minutes on either side until a light golden brown color.
- Lay the fish in a single layer over the spinach in the baking pan. Pour the bechamel sauce over the fish. Top with the parmigiano cheese.
- Bake for about 15 minutes or until the cheese is golden brown in color. Serve hot.
Ryan's rating of Florentine Style Sole - 5. Either I'm hitting my stride, or the last few regions have really given me some great recipes to work with!