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Sole Florentine With Clam Juice

1 package fresh spinach
3/4 lb. Fillet of Sole (or Flounder)
2 Tbsp. butter
2 Tbsp. flour
1 bottle Clam Juice
4 oz. grated cheese (Swiss, Cheddar or Monterey Jack)


Cook and drain spinach and put into bottom of a casserole dish and cover with the fish (washed).


Make a roux of the butter and flour. Add the Clam Juice slowly, stirring, then add the cheese and stir until melted. Pour over the fish and spinach. Bake at 350 F 20 minutes or until the fish appears done.


Serves 2-3






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