Birds Eye Fillet Of Sole Florentine Food

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BAKED SOLE FILLET, THE MEDITERRANEAN WAY



Baked Sole Fillet, the Mediterranean Way image

Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!

Provided by The Mediterranean Dish

Categories     Entree

Time 30m

Number Of Ingredients 14

1 lime or lemon, juice of
1/2 cup Private Reserve extra virgin olive oil
3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to 1/2 cup)
2 shallots, thinly sliced
3 garlic cloves, thinly-sliced
2 tbsp capers
1 tsp seasoned salt, or to your taste
3/4 tsp ground black pepper
1 tsp ground cumin
1 tsp garlic powder
1.5 lb Sole fillet (about 10-12 thin fillets)
4-6 green onions, top trimmed, halved length-wise
1 lime or lemon, sliced (optional)
3/4 cup roughly chopped fresh dill for garnish

Steps:

  • In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
  • In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
  • Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
  • Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
  • Remove the fish fillets from the oven and garnish with the chopped fresh dill.
  • Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.

Nutrition Facts : Calories 350 calories, Sugar 0.7 g, Sodium 528.1 mg, Fat 26.1 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.8 g, Protein 23.1 g, Cholesterol 15.3 mg

SOLE FLORENTINE



Sole Florentine image

This dish is my "Copy Cat" version from a local restaurant, Corvo's, in Saranac Lake, NY. I like it better than the Florentine recipes with cream sauces.

Provided by Graymare47 252632

Categories     < 60 Mins

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb sole fillets or 1 lb flounder fillets
1/2 cup all-purpose flour
2 lemons, juice of, divided
2 eggs, beaten
2 teaspoons water
1/4 lb butter
10 ounces fresh spinach, washed and well drained

Steps:

  • Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
  • Put flour on a paper plate.
  • In a separate low dish, mix the water with the beaten eggs.
  • Dust the filets with flour, then dip both sides in the beaten egg.
  • Fry gently on each side until fish laked easily.
  • Remove fish to a heated plate.
  • Add the rest of the butter and lemon juice to the frying pan.
  • Add the spinach, turning gently until just "wilted".
  • Serve spinach under each serving of fish.

UNCLE BILL'S SOLE FLORENTINE WITH SPINACH



Uncle Bill's Sole Florentine With Spinach image

I found this recipe in the newspaper and made some modifications that enhanced the flavor. Very easy to make and excellent fish dish.

Provided by William Uncle Bill

Categories     Orange Roughy

Time 19m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons butter, divided
1 tablespoon chopped shallot
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 teaspoon granulated sugar
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1/8 teaspoon freshly ground nutmeg
1 teaspoon salt
1 teaspoon black pepper
2 lbs sole fillets
1 large lemon, 1/2 squeezed for juice and 1/2 for wedges
1/4 cup fine breadcrumbs

Steps:

  • Preheat broiler on HIGH.
  • Melt 4 tablespoons of butter in a large frying pan over medium-high heat.
  • Add shallot and cook for 2 minutes or until just starting to brown.
  • Sprinkle flour over the shallot and butter and whisk until smooth, DO NOT BURN.
  • Reduce heat to medium.
  • Add half and half cream slowly, whisking into a smooth sauce.
  • Cook for 2 or 3 minutes until thickened, whisking as needed.
  • Add sugar and stir.
  • Squeeze out as much moisture from the spinach and discard.
  • To the frying pan, add spinach, nutmeg, salt and pepper and cook stirring until hot, about 3 to 4 minutes.
  • Reduce heat to low so the spinach stays warm.
  • Place the sole fillets on a broiler pan that has been coated with oil.
  • Pour the lemon juice over the sole fillets, and sprinkle bread crumbs over.
  • Dot the sole fillets with remaining 2 tablespoons of butter.
  • Place the sole fillets under the broiler and broil for 5 to 6 minutes or until the fillets are opaque and the bread crumbs are golden.
  • Spoon some creamed spinach onto each of 4 plates.
  • Place a fillet of sole on top of the spinach.
  • Serve with lemon wedges.
  • You may also use other white fish of your liking.

Nutrition Facts : Calories 535.1, Fat 28.5, SaturatedFat 16.4, Cholesterol 177, Sodium 1068.5, Carbohydrate 21.2, Fiber 6.2, Sugar 2.9, Protein 52

BIRDS EYE® FILLET OF SOLE FLORENTINE



Birds Eye® Fillet of Sole Florentine image

This light fish dish is flaky, flavorful and a fantastic meal for any night of the week.

Provided by Allrecipes Member

Time 45m

Yield 4

Number Of Ingredients 14

8 each thin fillets of lemon sole or flounder
1 pinch Salt and black pepper
4 tablespoons butter
1 cup mushrooms, chopped
¼ cup onion, chopped
1 (10 ounce) package Birds Eye® Chopped Spinach, defrosted and squeezed dry
2 tablespoons flour
½ cup milk
½ cup white wine
¾ cup bread crumbs
1 tablespoon oil
2 tablespoons parsley, chopped
⅓ cup Parmesan cheese
Parsley and lemon wedges for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Season fillets with salt and pepper. Melt 2 tablespoon butter in medium skillet. Cook mushrooms and onions until soft. Add spinach, mix together. Divide the spinach mixture over each fillet; roll up fish and place seam side down in a baking dish. In same skillet melt remaining butter, blend in flour, stir and cook 1 minute. Add milk and wine, cook stirring until smooth and thickened. Pour sauce over fish. Combine the bread crumbs with enough oil to moisten crumbs, add parsley and Parmesan. Sprinkle over tops of fillets. Bake for 20 to 25 minutes or until fish flakes.
  • Serve with parsley and lemon wedges.

Nutrition Facts : Calories 539.7 calories, Carbohydrate 24.6 g, Cholesterol 159.5 mg, Fat 21.4 g, Fiber 2.4 g, Protein 52.4 g, SaturatedFat 10.3 g, Sodium 644.5 mg, Sugar 3.9 g

SOLE FLORENTINE AUX CHAMPIGNONS



Sole Florentine Aux Champignons image

Make and share this Sole Florentine Aux Champignons recipe from Food.com.

Provided by Sageca

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh spinach, cleaned
1 lb sole fillet
1/2 teaspoon Old Bay Seasoning
1 teaspoon olive oil
3 green onions, chopped
1 garlic clove, crushed
2 cups mushrooms, sliced
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons flour
1/2 cup light cream or 1/2 cup milk
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven 375°F.
  • Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
  • Top with the sole filet and sprinkle with Old Bay seasoning.
  • In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
  • Spoon over sole.
  • Cover and bake for 20 minutes; uncover and bake another 5 minutes.

Nutrition Facts : Calories 253, Fat 10, SaturatedFat 4.7, Cholesterol 76.4, Sodium 666.6, Carbohydrate 12.7, Fiber 4.5, Sugar 1.7, Protein 30.4

SOLE FLORENTINE



Sole Florentine image

From Real Simple Magazine October 2004. The size of fish fillets varies from market to market. A good rule of thumb for sole - and for fish in general - is to count on 6 ounces per person.

Provided by JackieOhNo

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter
1 tablespoon chopped shallot
2 tablespoons flour
1 cup half-and-half or 1 cup light cream
1 teaspoon sugar
2 (10 ounce) boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon black pepper
1 1/2 lbs lemon sole fillets or 1 1/2 lbs gray sole fillets
1 lemon (1/2 juiced and 1/2 cut into 4 wedges)
1/4 cup breadcrumbs

Steps:

  • Preheat broiler. Melt 4 T. of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle t he flour over the shallot and butter, and whisk until smooth.
  • Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm.
  • Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden.
  • Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.

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