Florentine Style Sole

Florentine Style Sole


  • 28 ounces fillets of sole
    Plain white flour
    3 ounces butter
    1 glass white wine
    42 and 1/2 ounces spinach


  1. Melt half the butter in a casserole and add the fillets of sole, coated with flour.
  2. Fry on both sides until golden and add the wine; allow to evaporate.
  3. Wash, boil, chop and toss the spinach in the remaining butter; add to the fish.
  4. Warm gently to allow all the flavors to mingle and serve on a warmed platter.
  5. Fish is always better moistened with a little sauce, so if it reduces too much, simply add a little wine and melted butter.
  6. Serve with a dry, full flavored white wine.


This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.