Birds Eye® Fillet of Sole Florentine

Birds Eye® Fillet of Sole Florentine


"This light fish dish is flaky, flavorful and a fantastic meal for any night of the week."
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45 m servings 540 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 52.4 g
  • 105%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 644 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Serve with parsley and lemon wedges.
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This was very yummy and it looked so gourmet! I used thawed out frozen sole and I replaced the bread crumbs with rice. I also baked it with a tomato herb alfredo sauce. DELICIOUS!

Added more seasonings, but other than that, this was the perfect dish for me. Thank you!