Sole Fillets Florentine-Style

1 Reviews
100% would make this recipe again

Sole fillets baked with spinach and cheese.

A good way to introduce kids to fish.

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Preparation : 10 min Cooking : 20 min
230 calories/serving

Ingredients

140 g spinach 5 1/2 cups
2 sole fillets, or haddock 300 g
2 tsp canola oil 10 mL
1/4 onions, finely chopped 50 g
1 carrots, grated 100 g
1 pinch salt [optional]
ground pepper to taste [optional]
14 g cheese, lactose-free, grated

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 205°C/400°F.
  2. Prepare the spinach: Wash and drain briefly then transfer it to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, cover and cook over high heat 2-3 min until the leaves wilt. Transfer the spinach to a colander, press to remove excess water, then put it in a baking dish.
  3. Pat-dry the sole fillets, then arrange them over the spinach.
  4. Heat the oil in a pan over medium-low heat. Finely chop the onion and grate the carrots, then add them to the pan. Sauté 3-4 min, add salt and pepper, then portion them out on top of the fillets. Cover the top with the grated cheese.
  5. Bake in the middle of the oven for about 20 min, until golden-coloured. Serve.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

230

Fat

7 g

11 %

Saturated 1.8 g
+ Trans 0.1 g

10 %

Cholesterol

90 mg

Sodium

220 mg

9 %

Carbohydrate

9 g

3 %

Fibre

3 g

10 %

Sugars

3 g

Net Carbs

6 g

Protein

32 g

Vitamin A

155 %

Vitamin C

15 %

Calcium

15 %

Iron

17 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Calcium, Iron, Vitamin B2
Source of  :
Copper, Fibre, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin C, Zinc
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 3 ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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