Poached Sole Florentine

Ingredients

• 0.3 cup breadcrumbs dry fine
• 0.3 cup flour all-purpose
• 2 tablespoons parsley fresh minced
• 10 ounce pkt spinach frozen thawed drained chopped
• 1 teaspoon garlic divided minced
• 0.3 teaspoon ground pepper white
• 2 tablespoons juice of lemon 
• 0.8 cup no-salt-added chicken broth undiluted canned divided
• 1 tablespoon butter melted reduced-calorie
• 1 tablespoon butter reduced-calorie
• 0.5 cup nonfat cream alternative sour
• 1 tablespoon parmesan cheese grated
• 0.1 teaspoon salt 
• 0.8 cup skim milk 
• 1.5 pounds sole fillets 
• 2 ounces swiss cheese shredded divided reduced-fat
• 4 cups water 
• 2 tablespoons citrus champagne vinegar 

Equipment

• frying pan
• oven
• baking pan
• dutch oven

Directions

1. Bring water and vinegar to a boil in a Dutch oven. Reduce heat; add fillets. Cover and simmer 1 minute or until opaque.
2. Remove from liquid; discard liquid.
3. Coat a nonstick skillet with cooking spray; add 1 tablespoon margarine.
4. Place over medium-high heat until margarine melts.
5. Add spinach; saute 1 minute.
6. Stir flour into 1/2 cup broth. Bring remaining 1/4 cup broth and milk to a boil.
7. Add flour mixture; cook, stirring constantly, until thickened.
8. Add 1/4 cup Swiss cheese, sour cream, lemon juice, 1/2 teaspoon garlic, salt, and pepper. Stir 1/2 cup cheese sauce into spinach mixture.
9. Spread in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange fillets over spinach; pour remaining cheese sauce over fillets.
10. Combine remaining 1/4 cup Swiss cheese and 1/2 teaspoon garlic, breadcrumbs, and remaining ingredients.
11. Sprinkle over casserole.
12. Bake at 375 for 15 minutes.