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Birds Eye® Fillet of Sole Florentine

Birds Eye® Fillet of Sole Florentine

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Birds Eye(R)

Birds Eye®

This light fish dish is flaky, flavorful and a fantastic meal for any night of the week.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 52.4 g
  • 105%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F.
  2. Season fillets with salt and pepper. Melt 2 tablespoon butter in medium skillet. Cook mushrooms and onions until soft. Add spinach, mix together. Divide the spinach mixture over each fillet; roll up fish and place seam side down in a baking dish. In same skillet melt remaining butter, blend in flour, stir and cook 1 minute. Add milk and wine, cook stirring until smooth and thickened. Pour sauce over fish. Combine the bread crumbs with enough oil to moisten crumbs, add parsley and Parmesan. Sprinkle over tops of fillets. Bake for 20 to 25 minutes or until fish flakes.
  3. Serve with parsley and lemon wedges.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jordan
2

Jordan

2/26/2008

This was very yummy and it looked so gourmet! I used thawed out frozen sole and I replaced the bread crumbs with rice. I also baked it with a tomato herb alfredo sauce. DELICIOUS!

LINDA MCLEAN
1

LINDA MCLEAN

2/22/2008

Added more seasonings, but other than that, this was the perfect dish for me. Thank you!

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