Sole Florentine

3 package spinach
1 pint sour cream
1/2 cup chopped scallions
3 Tbsp. flour
juice of 1 lemon
1 1/2 tsp. salt
Pats of butter
2 lbs. Sole

Cook spinach and drain well (very dry). To the sour cream add flour, lemon juice and scallions. Next add 1/2 of the sour cream mixture to the spinach. Lay spinach on bottom of a casserole dish and layer Sole on top of spinach and dot with butter. Add remaining sour cream mixture overtop Sole and marinate 1 to 2 hours before cooking. Bake at 375 F for 30 minutes.

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