1. Preheat oven to 400°F. 2. Rinse fish and pat dry. 3. Fold fillets in half and place then in a large, shallow baking pan. 4. Mix Madeira and lemon juice and pour over fish. 5. Sprinkle lightly with salt and pepper. 6. Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets). 7. Remove from oven and drain off all liquid into a measuring cup. 8. Add enough water to make 1 cup and set aside. 9. Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly. 10. Using a whisk, add reserved fish stock, and whipping cream gradually. 11. Continue stirring until thickened and bubbly (about 8-10 minutes). 12. Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside. 13. Squeeze moisture out of spinach. 14. Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top. 15. Sprinkle with remaining Swiss Cheese. 16. Preheat oven to 450°F and reheat sauce. 17. Spoon sauce over fish and bake 7-8 minutes. 18. Serve immediately. 19. *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin. ---------------------------------------------------------------------------
Nutrition
Ingredients
