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Sole Florentine Recipe

   
 

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     Sole Florentine

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   10 min cook 20 mins

Ingredients
6 T. E.V.O.O.
1 lb. baby spinach
Salt & pepper
3 c. chicken broth
One 10 oz. box couscous
1/3 c. flour
2 large eggs
8 sole fillets (about 1 lb)
1 onion, finely chopped
 
Juice of 1/2 lemon, plus 4 wedges

Instructions
In a large nonstick skillet, heat 1 T. olie oil. Add the spinach, season with salt & pepper & cook until wilted, about 2 mins. drain. Wipe the skillet clean. In a saucepan, bring 2 c. chicken broth & 1/2 t. salt to a boil. Add couscous, cover & remove from heat; let stand 5 mins. Fluff with a fork.
Place the flour on a large plate. In a large, shallow bowl, beat the eggs and season with salt & pepper, In the reserved skillet, heat 2 T. olive oil over medium high heat. Working in 2 batches, coat the fish with flour, then with egg; transfer to the skillet and cook, turning once, until golden, about 5 min. Add 1 T. olive oil between batches.
Using the same skillet, heat the remaining 2 T. olive oil over medium heat. Add the onion and cook until softened,about 5 mins.stir in the lemon juice and season with salt & pepper.
Divide the couscous among 4 plates, top with the spinach and fillets and spoon the pan sauce on top; serve with the lemon wedges.


Originally Submitted
2/17/2010





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