Uncle Bill’s Sole Florentine with Spinach: A Taste of Nostalgia and Elegance

I remember Uncle Bill’s kitchen as a place where culinary magic unfolded, often on a weeknight. He wasn’t a professional chef, but he possessed an innate understanding of flavor and a gentle touch that made every dish he prepared feel like a special occasion. This Sole Florentine, a recipe he found tucked away in a newspaper clipping, was a regular feature, a testament to its simplicity and its remarkable ability to satisfy. The aroma of butter and shallots mingling with the delicate scent of broiling fish would fill the house, beckoning us all to the table. It’s a dish that embodies comfort, elegance, and the enduring power of good food shared with loved ones.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6-8 minutes (broiling time) + 3-4 minutes (spinach)
• Total Time: Approximately 20-25 minutes
• Servings: 4
• Yield: 4 fillets
• Dietary Type: Pescatarian, Dairy

Ingredients

This dish celebrates fresh, high-quality ingredients. The beauty of this recipe lies in its straightforwardness, allowing the natural flavors of the sole and spinach to shine.

• 2 lbs sole fillets
• 6 tablespoons butter, divided
• 1 tablespoon chopped shallot
• 2 tablespoons all-purpose flour
• 1 cup half-and-half cream
• 1 teaspoon granulated sugar
• 2 (10-ounce) packages frozen chopped spinach, thawed and drained
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large lemon, 1/2 squeezed for juice and 1/2 cut into wedges for serving
• 1/4 cup fine breadcrumbs

Equipment Needed

A few essential tools will make preparing this dish a breeze:

• Large frying pan
• Whisk
• Broiler pan
• Oven
• Measuring cups and spoons
• Spatula

Instructions

The elegance of Uncle Bill’s Sole Florentine lies in its speed and simplicity. The key is to have all your ingredients prepped and ready to go before you begin the final cooking steps.

1. Preheat your oven’s broiler to HIGH. This is crucial for achieving that perfectly golden-brown crust on the fish. Ensure your oven rack is positioned about 4-6 inches below the broiler element.

2. In a large frying pan, melt 4 tablespoons of butter over medium-high heat. Watch it carefully to prevent it from burning.

3. Add the chopped shallot to the melted butter. Cook, stirring occasionally, for about 2 minutes, or until the shallots are just starting to turn golden. You want them softened and fragrant, not crisp.

4. Sprinkle the all-purpose flour evenly over the shallots and butter. Whisk continuously for about 1 minute to create a smooth paste, known as a roux. This step is vital for thickening the sauce, and it’s important DO NOT BURN the flour, as this will impart a bitter taste.

5. Reduce the heat to medium. Gradually add the half-and-half cream to the pan, whisking constantly as you pour. This slow addition and constant whisking will prevent lumps and ensure a silky smooth sauce.

6. Cook the sauce for 2 to 3 minutes, continuing to whisk as needed, until it thickens to a consistency that coats the back of a spoon.

7. Stir in the granulated sugar and continue whisking until fully incorporated.

8. While the sauce is thickening, ensure your thawed frozen chopped spinach is thoroughly squeezed to remove as much moisture as possible. Excess water will make the sauce watery. Discard the liquid.

9. Add the squeezed spinach to the frying pan with the cream sauce. Stir in the freshly ground nutmeg, salt, and black pepper. Cook, stirring gently, until the spinach is heated through, which should take about 3 to 4 minutes.

10. Reduce the heat to low to keep the creamed spinach warm while you prepare the fish.

11. Prepare the sole fillets. Arrange them on a broiler pan that has been lightly coated with oil. This prevents the fish from sticking.

12. Pour the fresh lemon juice evenly over the sole fillets.

13. Sprinkle the fine breadcrumbs over the lemon-juiced fillets. Distribute them as evenly as possible.

14. Dot the sole fillets with the remaining 2 tablespoons of butter, distributing the butter evenly across the top of each fillet.

15. Carefully place the sole fillets under the broiler. Broil for 5 to 6 minutes, or until the fillets are opaque and the breadcrumbs are golden brown and toasted. Keep a close eye on the fish during this stage, as broilers can vary in intensity, and overcooking can dry out delicate fish. The goal is a beautiful, golden crust and perfectly cooked fish.

16. To serve, spoon a generous portion of the warm creamed spinach onto each of the four plates.

17. Gently place a fillet of the broiled sole on top of the bed of spinach.

18. Serve immediately with fresh lemon wedges on the side for an extra burst of brightness.

Expert Tips & Tricks

Uncle Bill had a knack for elevating simple dishes. Here are a few insights to help you achieve restaurant-quality results at home:

• Thorough Spinach Squeeze: I cannot stress this enough – get as much water out of the spinach as humanly possible. A fine-mesh sieve or a clean kitchen towel works wonders. This ensures a rich, creamy sauce rather than a watery one.
• Fresh Fish is Key: While sole is traditional, any delicate white fish like tilapia, cod, or flounder will work beautifully. The fresher the fish, the better the flavor.
• Don’t Overcrowd the Pan: When broiling, ensure the fillets have a little space between them. This allows the heat to circulate evenly, ensuring consistent cooking and browning.
• Broiler Vigilance: Every broiler is a little different. Get to know yours. The 5-6 minutes is a guideline; watch for visual cues – opaque flesh and golden crumbs – rather than strictly adhering to the clock.
• Make-Ahead Spinach: The creamed spinach component can be made a few hours ahead of time and gently reheated on the stovetop or in the microwave before serving. Just ensure you stir it well during reheating.

Serving & Storage Suggestions

This dish is a complete meal in itself, but it pairs wonderfully with a light, crisp white wine like a Sauvignon Blanc or a Pinot Grigio. A simple side of roasted asparagus or a fresh green salad would also be delightful.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring frequently, or in a low oven (around 300°F or 150°C) until warmed through. Be mindful that fish can become dry when reheated, so avoid overcooking.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving of Uncle Bill’s Sole Florentine with Spinach.

Nutrient	Amount per Serving	% Daily Value
Calories	535.1 kcal
Calories from Fat		256 g
Total Fat	28.5 g	43%
Saturated Fat	16.4 g	82%
Cholesterol	177 mg	59%
Sodium	1068.5 mg	44%
Total Carbohydrate	21.2 g	7%
Dietary Fiber	6.2 g	24%
Sugars	2.9 g	11%
Protein	52 g	104%

Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore these variations:

• Herbaceous Spinach: Add a tablespoon or two of fresh, chopped parsley or dill to the spinach mixture for an extra layer of flavor.
• Cheesy Delight: For a richer sauce, stir in 1/4 cup of grated Parmesan cheese at the end of cooking the spinach, just before reducing the heat.
• Different Fish: As mentioned, other white fish fillets work wonderfully. Adjust broiling time slightly based on the thickness of your chosen fish.
• Lemon Zest: For a brighter citrus note, add the zest of half a lemon to the spinach mixture.

FAQs

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can! You’ll need about 1 pound of fresh spinach. Sauté it with a little butter and garlic until wilted, then proceed with draining and adding it to the sauce.

Q: My sauce is too thick, what can I do?
A: If your sauce becomes too thick, you can thin it out by whisking in a tablespoon or two more of half-and-half cream or milk until you reach your desired consistency.

Q: Is there a way to make this dish lighter?
A: You can reduce the butter by 1 tablespoon and use a lower-fat milk or half-and-half. However, the richness of the butter and cream is part of what makes this dish so comforting.

Q: Can I prepare this dish ahead of time?
A: The creamed spinach can be made a few hours in advance and gently reheated. However, it’s best to broil the fish just before serving for optimal texture and flavor.

Q: What kind of sole is best for this recipe?
A: While Dover sole is traditional and exquisite, American sole (also known as gray sole or lemon sole) is more readily available and works beautifully. The key is a delicate, flaky white fish.

Final Thoughts

Uncle Bill’s Sole Florentine is more than just a recipe; it’s a comforting embrace from the past, a simple yet elegant dish that speaks volumes about the joy of home cooking. It’s proof that incredible flavor doesn’t require complicated techniques or exotic ingredients. I encourage you to try this delightful dish and experience its timeless appeal. I’d love to hear about your own culinary adventures with it – perhaps you have a memory tied to a fish dish, or maybe you’ve found your own newspaper clipping that became a family favorite. Until next time, happy cooking!