Sole Florentine

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#95876

serves/makes:

ready in:
under 30 minutes

2 reviews

ingredients

1 package (10 ounce size) frozen chopped spinach, thawed and well drained
1/4 package (3 ounce size) cream cheese, softened
1/4 cup sliced green onions
1/4 teaspoon ground nutmeg
4 sole or flounder fillets (4 ounce each), thawed if necessary
salt, lemon pepper and paprika
2 tablespoons sliced almonds
2 tablespoons margarine or butter

directions

Preheat oven to 450 degrees F or preheat grill to medium-high. Combine spinach, cream cheese, green onions and nutmeg.

Center one sole/flounder fillet on individual sheets of aluminum foil with non-stick (dull) side toward food. Sprinkle with salt and lemon pepper.

Mound spinach mixture on each fillet. Roll up fillets, sprinkle with paprika, almonds and margarine.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 15 to 17 minutes on a cookie sheet in oven or grill 10 to 12 minutes in covered grill. Spoon juices over fish before serving.

added by

caviar

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

vianna REVIEW:
August 24, 2014

This was not only delicious it was incredibly easy! Loved that there was little cleanup and it was a great way to cook fish on the grill.
Valerie REVIEW:
June 14, 2009

If you can't find sole or flounder, substitute another white fish. If you can't get fillets that will roll up easily (like ours) then just top the ingredients on the fish and seal in the foil. We really liked the flavors of the spinach mixture and the fish was very tender and flaky.

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