Alaska Sole Florentine Recipe - Cooking Index
Alaska Sole Florentine Recipe - Cooking Index
| 4 x | Reynolds Wrap Everyday Heavy Duty | |
| Aluminum Foil - (12" by 18" ea) | ||
| Nonstick cooking spray | ||
| 1 x | Frozen chopped spinach - (10 oz) - thawed,and | |
| Well drained | ||
| 1 x | Cream cheese - (3 oz) - softened | |
| 1/4 cup | Sliced green onions | |
| 1/4 teaspoon | Ground nutmeg | |
| 4 | Sole/flounder fillets - (4 to 6 oz ea) - thawed if necessary | |
| Salt - to taste | ||
| Lemon pepper - to taste | ||
| Paprika - to taste | ||
| 2 tablespoons | Sliced almonds | |
| 2 tablespoons | Margarine or butter |
Preheat oven to 450 degrees or preheat grill to medium-high. Spray foil with nonstick cooking spray. Combine spinach, cream cheese, green onions and nutmeg.
Center one sole/flounder fillet on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and lemon pepper. Mound spinach mixture on each fillet.
Roll up fillets; top with paprika, almonds and margarine. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.
Bake 15 to 17 minutes on a cookie sheet in oven or grill 10 to 12 minutes in covered grill.
This recipe yields 4 servings.
Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org
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