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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