Tuscan Sole with Spinach
Sogliola alla fiorentina
Tuscany and Florence does not exactly abound with seafood recipes, but this one is a very delicate classic. It is a kind of fish lasagna without the pasta, where fillets of firm white fish are cooked among layers of spinach and thick white sauce. An instant hit – even among people with an aversion towards fish.
500 g fresh sole or similar firm white fish fillets
500 g spinach
½ lemon (juice)
1 clove of garlic
50 ml white wine
1 small white onion
1 tbsp flour
400 ml milk
5 tbsp grated parmesan
Butter for frying, salt and pepper
Wash the spinach and steam it in white wine with salt and crushed garlic until the leaves collapse
Fry the chopped onion gently in butter.
Add flour when the onion has turned soft and transparent, and stir vigorously and incorporate the milk little by little. (If you are not used to making besciamella it might be a good idea to put the fried onion aside while the sauce is being prepared)
Remove the saucepan from the heat and stir in parmesan, salt, pepper and thyme
Grease an ovenproof pan with butter. Pour some white sauce in the bottom and fill up with alternating layers of sole with spinach.
Cover the top with white sauce and bake the fish at 180 C / 350 F for 15 minutes.