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Sole Florentine

fish, vegetables

2 bags (10 oz each) fresh spinach
1 pound sole fillets
1 onion; chopped
1 stalk celery; chopped
3/4 cup dry white wine
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon (each) dried thyme and pepper
2 tablespoons butter
1/4 cup all-purpose flour
1/2 cup milk
2 tablespoons grated Parmesan cheese

Rinse spinach; shake off excess water. In saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves, for 5 minutes or just until wilted. Drain and let cool for 10 minutes; squeeze out liquid. Chop spinach and spread in 11- x 7-inch (8 cup) glass baking dish. Meanwhile, in large skillet, cover fish with onion, celery, wine, lemon juice, salt, thyme and pepper; bring to boil. Reduce heat, cover and simmer for 4 minutes or until fish flakes easily when tested with fork. Reserving cooking liquid, gently place fish on spinach in dish. Strain liquid; set aside. In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 30 seconds. Slowly whisk in reserved cooking liquid and milk; cook, whisking, for 8 minutes or until bubbly and thickened. Pour over fish. Sprinkle with cheese. Broil 6 inches from heat for 3 to 5 minutes or until golden.

Contributor: Canadian Living Magazine, April, 2001

Yield: 4 servings

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