Sole Florentine

Servings 2 servings


  • 1 lb sole
  • 2 lbs fresh spinach
  • 1/2 tsp onion powder
  • salt & pepper to taste
  • 2 tbsp parsley, finely chopped
  • garlic salt to taste
  • 2 tbsp butter
  • 2 1/2 tbsp flour
  • 2/3 cup half and half
  • 1/3 cup white wine
  • 1/2 cup grated parmesan
  • dash of grated mace (optional)


  • Preheat oven to 350 degrees.
  • Wash spinach well, remove any coarse stems. Cook in water just until spinach looks wilted. Drain excess water.
  • Place spinach in a shallow baking dish and mix with onion powder, mace, salt, pepper.
  • Sprinkle sole fillets with garlic, salt and parsley.
  • Roll up fillets and place on top of spinach.
  • In a saucepan, melt butter and blend in flour. Stir in half and half and simmer, stirring until sauce thickens, add in wine and salt to taste. Cook until sauce comes to a slow boil. Remove from heat and stir in parmesan cheese saving some to sprinkle on top.
  • Cover fish and spinach with sauce and bake for 20-25 minutes.


Vintage Harbor Fish recipe, circa 1980.
Tried this recipe?Let us know how it was!