SOLE FLORENTINE

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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.

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