Baked Sole and Spinach Recipe

3 1 2
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Baked Sole and Spinach Recipe

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3 1 2
Publisher Photo
This crunched-for-time casserole from Anna Fuery of Taftville, Connecticut can be fixed from start to finish in less than an hour. A cheesy pasta layer is topped with fish, spinach and almonds to make a meal-in-one that’s a nice change of pace from the ordinary.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1 package (8 ounces) egg noodles
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups 2% milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 pounds sole fillets
  • 1/4 cup slivered almonds, toasted

Directions

Cook noodles according to package directions.
Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
Stir in 1 cup cheese, lemon juice, salt, mustard, Worcestershire sauce, nutmeg and pepper, stirring until cheese is melted. Set aside half of the cheese sauce.
Preheat oven to 375°. Drain noodles; add to the remaining sauce. Transfer to a greased 13x9-in. baking dish. Layer with spinach, sole, reserved cheese sauce and remaining cheese; sprinkle with almonds.
Bake, uncovered, 30-35 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Baked Sole and Spinach in Simple & Delicious September/October 2006, p17

Nutritional Facts

6 ounce-weight: 396 calories, 17g fat (10g saturated fat), 114mg cholesterol, 619mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 30g protein.

  • 1 package (8 ounces) egg noodles
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups 2% milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 pounds sole fillets
  • 1/4 cup slivered almonds, toasted
  1. Cook noodles according to package directions.
  2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
  3. Stir in 1 cup cheese, lemon juice, salt, mustard, Worcestershire sauce, nutmeg and pepper, stirring until cheese is melted. Set aside half of the cheese sauce.
  4. Preheat oven to 375°. Drain noodles; add to the remaining sauce. Transfer to a greased 13x9-in. baking dish. Layer with spinach, sole, reserved cheese sauce and remaining cheese; sprinkle with almonds.
  5. Bake, uncovered, 30-35 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Baked Sole and Spinach in Simple & Delicious September/October 2006, p17

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katlaydee3 User ID: 3741999 223374
Reviewed Mar. 23, 2015

"This was okay, but not great. I think the heaviness of the sauce took something away from the delicate fish."

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