Poached Sole Florentine

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

4 cups water

2 tablespoons white wine vinegar

1 1/2 pounds sole fillets

vegetable cooking spray

1 tablespoon reduced-calorie margarine

1 (10-ounce) package frozen chopped spinach, thawed and drained

1/4 cup plus 1 tablespoon all-purpose flour

3/4 cup canned no-salt-added chicken broth, undiluted and divided

3/4 cup skim milk

1/2 cup (2 ounces) shredded reduced-fat swiss cheese, divided

1/2 cup nonfat sour cream alternative

2 tablespoons lemon juice

1 teaspoon minced garlic, divided

1/8 teaspoon salt

1/4 teaspoon ground white pepper

1/4 cup fine, dry breadcrumbs

1 tablespoon grated parmesan cheese

2 tablespoons minced fresh parsley

1 tablespoon reduced-calorie margarine, melted

Directions:

1. Bring water and vinegar to a boil in a Dutch oven. Reduce heat; add fillets. Cover and simmer 1 minute or until opaque. Remove from liquid; discard liquid.
2. Coat a nonstick skillet with cooking spray; add 1 tablespoon margarine. Place over medium-high heat until margarine melts. Add spinach; saute 1 minute.
3. Stir flour into 1/2 cup broth. Bring remaining 1/4 cup broth and milk to a boil. Add flour mixture; cook, stirring constantly, until thickened. Add 1/4 cup Swiss cheese, sour cream, lemon juice, 1/2 teaspoon garlic, salt, and pepper. Stir 1/2 cup cheese sauce into spinach mixture. Spread in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange fillets over spinach; pour remaining cheese sauce over fillets. Combine remaining 1/4 cup Swiss cheese and 1/2 teaspoon garlic, breadcrumbs, and remaining ingredients. Sprinkle over casserole. Bake at 375° for 15 minutes.

By RecipeOfHealth.com