OMG, pretty phenomenal this Sole Florentine dish is definitely a must try. My evening begins with Peter Zemmer Pinot Grigio Reserva Giatl, a wine sample I received a couple weeks ago. I have been thinking about what dish to pair this Pinot Grigio with. So here it is, a Sole Florentine, short and simple, and only takes about 25 minutes to make.
You will need:
- 1 to 1 1/2 lbs. fresh Cod or Flounder
- Parmigiana Reggiano
- Olive Oil
- 6 tablespoons real butter
- 1/2 cup half & half
- 5 ounce container fresh spinach
- 1 chopped shallot
- 1/2 teaspoon of Cardamom spice
- 1 teaspoon sugar
- 2 large lemons
- Malabar pepper finely ground
Before you get started, preheat the broiler. While the broiler is preheating, prepare the Cod on a baking sheet with a bit of olive oil, salt and pepper, and squeeze one whole lemon over the large fillet. Set the fish aside. Then in a large skillet heat-up some olive oil over medium heat and saute the chopped shallot for about 4 minutes. Add in your 3 tablespoons of real butter, and while the butter is melting away pour in the 1/2 cup of half-half along with sugar, Cardamom, salt and pepper. Start mixing, I use wood cooking utensils to mix. By the way, the Cardamom is the secret ingredient! Trust me!! Once the sauce is pretty much mixed and still on medium heating, fold in your fresh spinach, and add the remaining 3 tablespoons of butter to melt over the saucy mixture as it all cooks together. Leave the spinach mixture over simmering low heat stirring occasionally.
The boiler should be preheated by now, so pop the fish in the oven for about 6 to 7 minutes…
This what your Spinach mixture should look like!
Once your fillet is cooked and hot out of the broiling oven. Pour your spinach sauce in a serving platter and place your fillet over the mixture. I grated lots of fresh Parmigiana Reggiano and garnished with lemon wedges.
Paired with this dish with the Peter Zemmer Pinot Grigio! AND, it was perfecto!!