I found this gem in an old Real Simple magazine. Full disclosure — no one (besides me) liked the spinach portion of the meal – but I’m including this recipe on my blog anyway for several reasons: 1. It took all of 15 minutes to throw together (which is always a plus in my book) 2. It’s relatively healthy 3. It looks great and most importantly 4. I LOVED it – spinach and all. Enjoy.
Ingredients:
6 T. butter
1 T. chopped shallot (I used onion)
2 T. flour
1 c. half-and-half or light cream
1 t. sugar
2 – 10 oz. boxes of frozen chopped spinach, thawed, drained and squeezed of excess moisture
1/8 t. ground nutmeg
1 t. salt
1 t. black pepper
1 1/2 lb. sole fillets
1 lemon, half juiced and half cut into wedges for garnish
1/4 c. breadcrumbs (I used a mixture of bread crumbs and panko)
Preheat oven to broil. Melt 4 T. butter in a large pan over medium-high heat. Add the shallot/onion and cook for a couple of minutes just until it begins to brown. Sprinkle flour over top and whisk until smooth. Reduce heat to medium.
Add half-and-half slowly, whisking into a smooth sauce. Cook another two or three minutes, until mixture has thickened. Add sugar and stir. Then add spinach, nutmeg, salt and pepper. Cook, stirring occasionally until hot. Reduce heat to low so spinach stays warm.
Place fish fillets on a coated broiler pan (or a greased lasagna dish). Pour lemon juice over top and then sprinkle evenly with bread crumbs. Dot with remaining butter. Then broil for six minutes – until fillets are opaque and the crumbs golden.
Serve with creamed spinach on the side as well as a lemon wedge for garnish.