Best Easy Cheesy Sole Florentine Recipes

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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.

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

FISH FLORENTINE



Fish Florentine image

Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly Don't be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.

Yield serves 2

Number Of Ingredients 8

Olive oil spray
2 packed cups roughly chopped fresh spinach
1/2 to 3/4 pound fish fillets (sole, cod, halibut, salmon, etc.)
1 lemon, 1/2 thinly sliced, 1/2 cut into wedges
3 to 6 garlic cloves, sliced
2 or 3 tomatoes, thickly sliced
Grated Parmesan cheese, optional
Bread crumbs, optional

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
  • Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
  • Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
  • Calories: 153
  • Protein: 28g
  • Carbohydrates: 12g
  • Fat: 2g
  • Cholesterol: 54mg
  • Sodium: 148mg
  • Fiber: 2g

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

CHEESY CHICKEN FLORENTINE CASSEROLE



Cheesy Chicken Florentine Casserole image

My boyfriend prefers to boil and shred the chicken, but I think the consistency is better when you get to cut into a piece of chicken, surrounded by cheese and a creamy spinach sauce. One of my absolute favorite meals.

Provided by Kaylee Sawyer

Categories     Chicken Casserole

Time 55m

Yield 4

Number Of Ingredients 13

4 (4 ounce) skinless, boneless chicken breast halves
½ cup unsalted butter
2 tablespoons unsalted butter
2 cups shredded Parmesan cheese
1 ½ pints heavy cream
1 (10.5 ounce) can condensed cream of broccoli soup
3 tablespoons chopped fresh oregano, or to taste
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh parsley, or to taste
1 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
  • Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
  • While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
  • Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
  • Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 1386.3 calories, Carbohydrate 19.2 g, Cholesterol 453.4 mg, Fat 120.1 g, Fiber 2.8 g, Protein 60.5 g, SaturatedFat 73.4 g, Sodium 1660.3 mg, Sugar 3.3 g

ONE-POT PASTA FLORENTINE



One-Pot Pasta Florentine image

This creamy pasta is loaded up with spinach, tomatoes, and Asiago cheese. Just 20 minutes from cutting board to table - and only one pot to clean! Winner winner pasta dinner (with chicken option)!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion (finely diced (about 1 cup))
2 medium cloves garlic (minced)
8 ounces cavatappi pasta (uncooked (can sub another tubular pasta like penne))
1 cup vegetable stock + more if needed
1 14.5 ounce can diced Italian style tomatoes (plain diced tomatoes work too)
4 ounces shredded Asiago cheese (about 1 cup + a little more for topping (optional))
4 cups tightly packed baby spinach
1/4 - 1/3 cup half-and-half or whole milk
Crushed red pepper for topping (optional)

Steps:

  • In a large high-sided skillet add olive oil and set over medium high heat. Once the oil is hot, add in the onion and sauté until translucent. Add in the garlic and sauté for 30 seconds more.
  • Add in the pasta, vegetable stock and tomatoes. Stir to combine, cover and let simmer, stirring occasionally, for about 12 minutes or until the pasta is tender. If the pan seems to be a little dry simply add a little more vegetable stock.
  • Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach.
  • Top servings with additional shredded cheese and crushed red pepper.
  • Note: If the sauce is too thick, add a bit more half and half. If the sauce is too thin, let it simmer just a few minutes to thicken up.

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