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Birds Eye® Fillet of Sole Florentine

By: Birds Eye®

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

Rate/Review | Read Reviews (2)

58 Saves

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

8 thin fillets of lemon sole or flounder
Salt and black pepper
4 tablespoons butter
1 cup mushrooms, chopped
1/4 cup onion, chopped
1 (10 ounce) package Birds Eye® Chopped Spinach, defrosted and squeezed dry
2 tablespoons flour
1/2 cup milk
1/2 cup white wine
3/4 cup bread crumbs
1 tablespoon oil
2 tablespoons parsley, chopped
1/3 cup Parmesan cheese
Parsley and lemon wedges for garnish

Directions

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.