Uncle Bills Sole Florentine With Spinach Recipes

SPINACH STUFFED BAKED SOLE

Steps:

• Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
• Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper.
• Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side.
• In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.

UNCLE BILL'S SOLE FLORENTINE WITH SPINACH

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.

FLORENTINE RICE

Steps:

• In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.

SOLE ROLLS WITH SPINACH AND LEMON SLICES

Steps:

• Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
• Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
• Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

SOLE FLORENTINE

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.