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Lemon Sole Florentine

Lemon Sole Florentine
Serves 4

Fillets of lemon sole are topped with a cheese sauce and baked on a bed of spinach so they stay moist while cooking. Slices of hot lemon bread - an interesting variation on garlic bread - make an unusual accompaniment.

  • 1/2 cup (60 g) all-purpose flour
  • salt and black pepper
  • 4 small lemon sale, skinned and each cut into 4 fillets
  • 2 tbsp butter
  • 1 tbsp chopped parsley
  • juice of 1/2 lemon
  • lemon twists and parsley sprigs to garnish


  1. Sprinkle the lemon sole fillets with the lemon juice and salt and pepper. Fold the fillets in half crosswise and set aside.
  2. Melt the butter in a saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until the white sauce mixture thickens. Simmer for 2-3 minutes, then add salt and pepper to taste.
  3. Wash the spinach and put into a pan with only the water remaining on the leaves. Cook for 2 minutes or until wilted. Drain well.
  4. Stir half of the white sauce into the spinach and spoon into a shallow ovenproof dish. Arrange the sole on top. Pour the remaining sauce over the top and sprinkle with the cheese. Bake the lemon sole in a 400癋 (200癈) oven for 30-40 minutes. Serve hot, with hot lemon bread.
Lemon Sole Florentine

Beat the grated zest of 1/2 lemon into I/4lb (125 g) softened butter, using a fork. Slowly add the juice oj 1/2 lemon, beating between additions. Add salt and pepper to taste.

Lemon Sole Florentine

Cut 1 baguette into 1/2-in (I-cm) slices, leaving the slices attached at the bottom.

Lemon Sole Florentine

Spread the butter over the. slices and a little over the top. Wrap in foil and bake in a 400癋 (200癈) oven for 20 minutes, opening the foil for the last 5 minutes to crisp the top.