Sole Florentine Au Gratin Recipes

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Steps:

• Preheat oven 375°F.
• Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
• Top with the sole filet and sprinkle with Old Bay seasoning.
• In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
• Spoon over sole.
• Cover and bake for 20 minutes; uncover and bake another 5 minutes.

Steps:

• Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
• Put flour on a paper plate.
• In a separate low dish, mix the water with the beaten eggs.
• Dust the filets with flour, then dip both sides in the beaten egg.
• Fry gently on each side until fish laked easily.
• Remove fish to a heated plate.
• Add the rest of the butter and lemon juice to the frying pan.
• Add the spinach, turning gently until just "wilted".
• Serve spinach under each serving of fish.

Steps:

• Preheat oven to 400°F.
• Rinse fish and pat dry.
• Fold fillets in half and place then in a large, shallow baking pan.
• Mix Madeira and lemon juice and pour over fish.
• Sprinkle lightly with salt and pepper.
• Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
• Remove from oven and drain off all liquid into a measuring cup.
• Add enough water to make 1 cup and set aside.
• Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
• Using a whisk, add reserved fish stock, and whipping cream gradually.
• Continue stirring until thickened and bubbly (about 8-10 minutes).
• Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
• Squeeze moisture out of spinach.
• Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
• Sprinkle with remaining Swiss Cheese.
• Preheat oven to 450°F and reheat sauce.
• Spoon sauce over fish and bake 7-8 minutes.
• Serve immediately.
• *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.

Steps:

• Preheat your oven to 400 degrees F.
• Lightly brush a 1 1/2 quart oval gratin dish (or something similar in size) with olive oil.
• Lay the fish out on your work surface skin side up. Drizzle with a bit of olive oil and season with a little bit of salt and pepper, to taste. Fold the fillets in half (thick end over thin) and lay them right down the center of the prepared gratin dish, slightly overlapping.
• Crush the drained tomatoes through your fingers into a bowl. Stir in 3 T. of the olive oil, the onion, olives, capers and pepper to taste. Stir in the parsley and spoon some of the mixture right over the fish, letting some of the sauce to fall to the sides.
• Toss the remaining 2 T. olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.
• Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.

Steps:

• Steam cauliflower for 10 minutes.
• Simmer next 4 ingredients for 5 minutes and then add seasonings.
• Combine cauliflower and sauce in baking dish.
• Sprinkle with cheese and breadcrumbs.
• Bake 15 minutes at 375°.

Steps:

• Preheat oven to 375°F.
• Grease a 9x13-inch glass baking pan.
• Prepare rice (pilaf, broccoli cheese, long grain and wild or other flavour) according to package directions (butter need not be added) and spread into bottom of baking dish.
• Distribute 1 cup of grated cheese over the rice.
• Saute sliced mushrooms about 10 minutes or until just cooked and put in single layer over grated cheese in casserole.
• Arrange raw spinach leaves over layer of mushrooms.
• Saute diced onion in a bit of oil until it begins to soften and sprinkle evenly over spinach.
• Arrange fish over the onion layer and sprinkle with pepper.
• Top with remainder of cheese and bake for 40 minutes or until fish flakes easily with a fork.