Sole Florentine Au Gratin

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“This is such an elegant and flavorful way to prepare fish. This is from my recipe file of "How to Win a Husband 101". A co-worker shared this recipe and warned me it would "Wow" even those that didn't like fish. I prepared this elegant dish when I was dating my husband. He was really impressed and 13 years later, he still loves this dish. The resulting preparation does not have a strong fish flavor and the combination Mornay like sauce served over a bed of spinach tastes like a restaurant quality dish. I included a shrimp sauce option at the end of the recipe.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Rinse fish and pat dry.
  3. Fold fillets in half and place then in a large, shallow baking pan.
  4. Mix Madeira and lemon juice and pour over fish.
  5. Sprinkle lightly with salt and pepper.
  6. Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
  7. Remove from oven and drain off all liquid into a measuring cup.
  8. Add enough water to make 1 cup and set aside.
  9. Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
  10. Using a whisk, add reserved fish stock, and whipping cream gradually.
  11. Continue stirring until thickened and bubbly (about 8-10 minutes).
  12. Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
  13. Squeeze moisture out of spinach.
  14. Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
  15. Sprinkle with remaining Swiss Cheese.
  16. Preheat oven to 450°F and reheat sauce.
  17. Spoon sauce over fish and bake 7-8 minutes.
  18. Serve immediately.
  19. *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.

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