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Sole Florentine

45 Minutes
6 People
Close-up of sole Florentine on plate next to lemon slice.


6 4-oz sole fillets
1 1/2 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
1/2 tsp sea salt
1 1/2 cup Marinara Sauce
3 cups cooked spaghetti
3 cups Broccolini with Garlic and Olive Oil


  1. Preheat oven to 350F. Lightly spray a baking sheet with canola oil spray.

  2. Place sole fillets between 2 pieces of plastic wrap and tap lightly with a mallet until flat, about 1/4-inch thick, being careful not to tear the sole. Remove plastic wrap and lay fillets onto baking sheet.

  3. 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.

  4. Combine mozzarella with ricotta cheese. Add salt.

  5. 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.

  6. On a large plate, place a sole roll over 1/2 cup pasta. Top with 1/4 cup marinara sauce. Serve with 1/2 cup of sautéed broccolini.


Calories 430
Protein 34g
Sodium 705mg
Carbohydrates 42g
Fat 15g
Fiber 7g
Cholesterol 67mg
Servings 6