Sole with Lemon Spinach

sole with lemon spinach
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 1/2 pounds baby spinach
  • 3 tablespoons butter
  • 1/2 onion, finely chopped
  • Grated peel of 1 lemon, plus wedges, for serving
  • Salt and pepper
  • 4 large fillets sole (about 1-1/4 pounds)
  • 1/4 cup flour
  • 2 large eggs
  • 1/4 cup extra-virgin olive oil
  • 1 cup chicken broth


In a large skillet, bring 1 cup water to a boil over medium heat. Add the spinach and cook, stirring, until wilted, about 4 minutes. Drain in a colander, pressing to remove any excess moisture.

In the same skillet, melt 2 tablespoons butter over medium heat. Add the onion and lemon peel and cook, stirring, until softened, about 4 minutes. Add the spinach and cook, stirring, until wilted; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe out the skillet and reserve.

Season the fish fillets with salt and pepper and coat with the flour. In a shallow dish, beat the eggs. In the skillet, heat the olive oil over medium heat . Working in batches, dip the fillets in the egg, then cook, turning once, until golden, about 3 minutes; drain on paper towels. Reserve the skillet, pouring off any fat.

In the skillet, bring the chicken broth to a boil and cook until slightly reduced, about 1 minute. Stir in the remaining 1 tablespoon butter and season with salt and pepper.

Divide the fish and spinach among 4 plates and top the fish with the butter sauce. Serve with the lemon wedges.