Sole Florentine

Name: Sole Florentine
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons, unsalted butter; 1 , medium shallot, minced (about 3 tablespoons); 2 teaspoons, minced fresh thyme leaves; 1 , small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon); 2 cups, heavy cream; 4 teaspoons, cornstarch; , Salt and ground black pepper; 2 (10-ounce) packages, frozen spinach, thawed and squeezed dry; 1 ounce, Parmesan cheese, grated (1/2 cup); 8 , sole fillets, 1/4 to 1/2 inch thick; 15 , Ritz crackers, crushed fine (3/4 cup); 1 , lemon, cut into wedges (for serving)

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Main Courses

Italian

Fish & Seafood

SERVES4

WHY THIS RECIPE WORKS

For our sole Florentine recipe, we preferred a Parmesan cheese–bound filling to the bread-bound ones we tried. As for the spinach, frozen worked quite well and required no effort outside of defrosting it and squeezing it dry before incorpor...

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