Sole Florentine
Nutrition Information (per serving)
calories
430
protein
34 g
sodium
705 mg
carbohydrates
42 g
fat
15 g
fiber
7 g
cholesterol
67 mg
Servings
6
Ingredients
6 4-oz sole fillets
1½ Tbsp extra-virgin olive oil
1 med yellow onion, diced
1 med tomato, diced
5 cups fresh spinach
1 cup shredded mozzarella cheese
8-oz ricotta cheese
½ tsp sea salt
1½ cup Marinara Sauce
3 cups cooked spaghetti
3 cups Broccolini with Garlic and Olive Oil
Instructions
- Preheat oven to 350F. Lightly spray a baking sheet with canola oil spray.
- Place sole fillets between 2 pieces of plastic wrap and tap lightly with a mallet until flat, about ¼-inch thick, being careful not to tear the sole. Remove plastic wrap and lay fillets onto baking sheet.
- In a medium-sized sauté pan, sauté onions in the olive oil until translucent. Add tomatoes and spinach. Cook until spinach is wilted. Allow to cool.
- Combine mozzarella with ricotta cheese. Add salt.
- Place 2 tablespoons spinach mixture on each fillet. Place 2 heaping tablespoons of cheese mixture over spinach and roll the fillet. Bake for 10 minutes, or until fish is white and cheese is melted.
- On a large plate, place a sole roll over ½ cup pasta. Top with ¼ cup marinara sauce. Serve with ½ cup of sautéed broccolini.
