Sole Florentine Ala Vallely

Sole Florentine Ala Vallely

Sole Florentine Ala Vallely

Sole Florentine Ala Vallely

Ingredients

  • 8 fillets of sole (about 2 pounds)
  • 1 large onion, finely chopped
  • 1 cup finely chopped mushrooms
  • 2 packages (10 ounces each) frozen chopped spinach, cooked and squeezed dry
  • 2/3 cup seasoned bread crumbs
  • 1/4 cup light cream
  • 3 tablespoons margarine
  • 2 tablespoon grated Parmesan cheese
  • 2 teaspoons lemon juice
  • 1 jar (16 ounces)spaghetti sauce

Instructions

  1. Preheat oven to 375 degrees F. In a large skillet, sauté onion and mushrooms in margarine until tender. In a medium bowl, combine mushroom mixture with spinach, bread crumbs, cream, Parmesan cheese and lemon juice; set aside. Evenly spread 1 cup sauce in an 7 x 11-inch baking dish. Spoon about1/4 cup spinach mixture onto each fillet. Roll and place seam side down in baking dish. Top with remaining sauce. Bake 25 to 30 minutes, or until fish flakes easily with a fork.