Fillet of Sole Florentine

Fillet of Sole Florentine

1 Review
From the EatingWell Kitchen

Rolling fish fillets around a spinach filling and topping them with a lightened Mornay sauce makes an easy, elegant dinner. Make it a meal: Serve with wild rice and roasted carrots.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1/2 cup water
  • 1 10-ounce package frozen chopped spinach
  • 3 tablespoons finely chopped onion, divided
  • Salt & freshly ground pepper to taste
  • Pinch of freshly grated nutmeg
  • 4 5-ounce Pacific sole fillets (1 1/4 pounds total)
  • 1 teaspoon canola oil
  • 1 cups nonfat milk, divided
  • 2 tablespoons cornstarch
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley for garnish


  • Active

  • Ready In

  1. Coat a shallow baking dish with cooking spray. Bring water to a boil in a medium saucepan. Add spinach, cover and cook until thawed, 2 to 3 minutes. Drain in colander, squeezing out as much water as possible. Finely chop and combine with 1 tablespoon onion in a small bowl. Season with salt, pepper and nutmeg.
  2. Place fish skinned-side up on a cutting board. Divide the spinach mixture into 4 equal portions and place on the wide end of each fillet. Roll up jellyroll-style to enclose the filling. Place seam-side down in the prepared baking dish. Cover and refrigerate.
  3. Meanwhile preheat oven to 400 °F. Heat oil over low heat. Add the remaining 2 tablespoons onion and saute until light golden, 2 to 3 minutes. Add 1 cup milk and bring to a simmer. Dissolve cornstarch in the remaining 1/2 cup milk, whisking to eliminate any lumps. Whisk the cornstarch mixture into the hot milk and cook, whisking constantly, over low heat until thickened. Season with salt, pepper and nutmeg.
  4. Pour the sauce over the fish and sprinkle with Parmesan cheese. Bake, uncovered, until top is golden brown and the fish flesh is opaque, about 20 minutes. Garnish with parsley and serve immediately.

Nutrition information

  • Per serving: 190 calories; 5 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 24 g protein; 116 mcg folate; 68 mg cholesterol; 5 g sugars; 0 g added sugars; 8396 IU vitamin A; 4 mg vitamin C; 257 mg calcium; 2 mg iron; 629 mg sodium; 632 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fat-free milk, 1 vegetable, 3 1/2 lean meat

Reviews 1

March 22, 2011
profile image
By: Fooddr
Sole Florentine This was pretty easy to make, especially the sauce. However, sauce is too thick for my liking. Added another 2 Tb of milk to thin, so can either do this or back off on the cornstarch to 1 Tb and 1 tsp. Didn't brown that well, even with extra 8 minutes of cooking (sauce kept it moist so it didn't get overcooked). I used fresh spinach, sauteed it with shallots until it was similar to cooked frozen spinach. Also used shallots in sauce. I section of adding 1st part of milk to onions, should say 1/2 cup, since recipe says add another 1/2 cup of milk later. OR, ingredients should say 1.5 cups milk, divided into 1 cup and then 1/2 cup for the cornstarch. Could be why mine was so thick... Pros: simple to make, needs few ingredients Cons: typos in recipe