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Sole Florentine



  1. Place spinache in buttered casserole dish and lay fish on top.
  2. Saute mushrooms in 4 tbsp. butter. Sprinkle green onions and mushrooms on top of fish.
  3. Melt remaining 1/2 cup butter in heavy saucepan. Stir in flour and cook for about 2 minutes.
  4. Gradually add milk, stirring constantly. Bring to a boil, and cook until thick, 1 - 2 minutes. Add salt and pepper to taste.
  5. Pour over fish and bake at 425°F for 15 - 20 minutes.

Serves 6.

Attribution: Sole Florentine by Shelia Bear, St. John's, Newfoundland. As found in The Harrowsmith Cookbook: Volume Number 1.