Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.