Sauteed Sole Florentine

Ingredients

• 0.3 cup butter 
• 0.3 cup butter divided melted
• 0.3 cup breadcrumbs dry fine
• 0.5 cup flour all-purpose divided
• 2 tablespoons parsley fresh minced
• 10 ounce pkt spinach frozen thawed drained chopped
• 0.5 teaspoon ground pepper white divided
• 2 cups half-and-half 
• 1 tablespoon juice of lemon 
• 1 teaspoon paprika 
• 2 tablespoons parmesan cheese grated
• 0.5 teaspoon salt divided
• 1.5 pounds sole fillets 
• 4 ounces swiss cheese shredded divided

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Rinse fillets, and pat dry; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Combine 3 tablespoons flour and paprika; dredge fillets in flour mixture.
3. Saute one-third of fillets in 1 tablespoon butter in a skillet over medium heat 1 minute on each side or until opaque.
4. Remove from skillet. Repeat procedure with remaining fillets and 2 tablespoons butter.
5. Saute spinach in 2 tablespoons butter in a skillet over medium heat 1 minute.
6. Melt 1/4 cup butter in a heavy saucepan over medium heat; add remaining 1/4 cup plus 1 tablespoon flour. Cook 1 minute, stirring constantly with a wire whisk.
7. Add half-and-half. Cook, stirring constantly, until thickened.
8. Add 1/2 cup Swiss cheese, lemon juice, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir 3/4 cup cheese sauce into spinach mixture.
9. Spread in a greased 11- x 7- x 1 1/2-inch baking dish. Arrange fillets over spinach; pour remaining sauce over fillets.
10. Combine remaining 1/2 cup Swiss cheese, breadcrumbs, Parmesan cheese, parsley, and remaining 1 tablespoon melted butter.
11. Sprinkle over casserole.
12. Bake at 375 for 15 minutes.