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Sole Florentine
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- #95876
serves/makes:
ready in:
under 30 minutes
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.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
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.
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.