Sole Florentine Au Gratin
Indulge in the elegance of Sole Florentine Au Gratin, a classic seafood recipe that combines tender sole fillets with the rich flavors of a creamy Parmesan-infused white sauce and a golden, crispy breadcrumb topping. Nestled on a bed of sautéed fresh spinach and delicately seasoned with garlic, nutmeg, and black pepper, this dish offers a perfect balance of earthy greens and buttery, melt-in-your-mouth fish. Oven-baked to perfection, it delivers a restaurant-quality finish with a gratin crust that adds just the right crunch. Ideal for a refined dinner or a special occasion, this easy-to-make dish is ready in under an hour and pairs beautifully with a crisp white wine or a side of roasted vegetables. Perfectly comforting, nutritious, and flavorful—this recipe is a must-try for seafood lovers!
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Ingredients
- 4 pieces sole fillets
- 500 g fresh spinach
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 250 ml milk
- 60 g grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg, ground
- 50 g breadcrumbs
- 1 tbsp olive oil
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Rinse the fresh spinach and pat it dry. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 3
Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Season with a pinch of salt and set aside. Drain any excess liquid.
Step 4
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour to create a roux and cook for 1 minute, stirring constantly.
Step 5
Gradually whisk in the milk, ensuring no lumps remain. Cook over medium heat, stirring, until the sauce thickens, about 5 minutes.
Step 6
Stir in half of the Parmesan cheese, salt, black pepper, and nutmeg. Mix well, then remove the sauce from the heat.
Step 7
Lightly grease a baking dish with olive oil. Spread the cooked spinach evenly across the bottom of the dish to form a bed.
Step 8
Lay the sole fillets over the spinach in a single layer. Pour the white sauce evenly over the fillets.
Step 9
In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and a drizzle of olive oil. Sprinkle this mixture evenly over the top of the dish.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork and the topping is golden and crispy.
Step 11
Remove from the oven and let it cool slightly before serving. Enjoy your Sole Florentine Au Gratin!
Nutrition Facts
| Serving size | (1369.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1578.0 |
| Total Fat 94.6g | 0% |
| Saturated Fat 47.3g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 387.2mg | 0% |
| Sodium 4914.2mg | 0% |
| Total Carbohydrate 84.9g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 16.5g | |
| Protein 110.2g | 0% |
| Vitamin D 513.4IU | 0% |
| Calcium 1593.6mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 1682.9mg | 0% |
Source of Calories