sole-florentine-rs-780332-l

LEMON SOLE FLORENTINE

Serves
4 large lemon sole, each cut into 4 fillets and skinned juice of ½ lemon salt and black pepper 45g (11/2oz) butter 45g (11/2oz) plain flour 450ml (3/4 pint) milk 750g (11/2 lb) parmesan cheese, grated hot lemon bread to serve (see box, below).

Fillets of lemon sole are topped with a cheese sauce and baked on a bed of spinach, so they stay moist while cooking. Slices of hot lemon bread-am interesting variation of garlic bread-make an unusual accompanuments.
1- Sprinkle the lemon sole fillets with the lemon juice and salt and pepper. Fold the fillets in half widthways, and set aside.
2- Melt the butter in a saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until the white sauce mixture thickens. Simmer for 2-3 minutes, then add salt and pepper to taste.
3- Wash the spinach and put into a pan with only the water remaining on the leaves. Cook for 2 minutes until wilted. Drain well.
4- Still half of the sauce into the cooked spinach and spoon into a shallow ovenproof dish. Arrange the sole on top. Pour the remaining sauce over the top and sprinkle with the cheese. Bake in a preheated oven at 200ْ C (400ْ F, Gas 6) for 30 minutes. Serve hot, with hot lemon bread.
Hot lemon bread
Beat the grated zest of ½ lemon into 125g (4oz) softened butter, using a fork. Work in the juice of ½ lemon, and salt and pepper to taste. Cut 1 baguette into 1cm (1/2 in) slices, leaving the slices attached underneath.
Spread the butter in between the slices, and a little on top. Wrap in foil and bake in a preheated oven at 200ْ C (400ْ F, Gas 6) for 20 minutes, opening the foil for the last 5 minutes to crisp the top.