Sole Florentine

Monday 14 December

Saturday's packet of frozen Trader Joe's sole fillets was too big to eat all in one night, so we needed another sole recipe, preferably using the mushrooms and baby spinach Barbara got at Findlay Market on Saturday.  The recipe below uses both, and is one of the few Florentines to use fresh, not frozen spinach, so we went with it.

Sole Florentine

Butter

1 lb. fillets of sole

2/3 lb. fresh baby spinach, destemmed if necessary

1 small onion, sliced thinly into rounds

1/4 lb. mushrooms, sliced thin

1/2 lemon

salt and pepper

1/3 cup mayonnaise

1/3 cup grated pecorino romano cheese

ca. 1 Tablespoon Worcestershire sauce

Butter a baking dish large enough to hold the ingredients.  Layer the dish from the bottom with: onions, then mushrooms, then spinach, finally sole (pale side up).  Squeeze the half lemon over the sole, with what's left over the spinach; salt and pepper to taste.

Mix mayonnaise, cheese, and Worcestershire sauce; spread evenly over each fillet, to cover.

Bake at 350º for ca. 25 minutes, until golden brown.

A nice, easy dish, and would probably do for other types of fish as well.