Lemon Sole Florentine

Fillets of lemon sole are topped with a cheese sauce and baked on a bed of spinach so they stay moist while cooking. Slices of hot lemon bread - an interesting variation on garlic bread - make an unusual accompaniment.

• 1/2 cup (60 g) all-purpose flour
• salt and black pepper
• 4 small lemon sale, skinned and each cut into 4 fillets
• 2 tbsp butter
• 1 tbsp chopped parsley
• juice of 1/2 lemon
• lemon twists and parsley sprigs to garnish

STEPS :

1. Sprinkle the lemon sole fillets with the lemon juice and salt and pepper. Fold the fillets in half crosswise and set aside.
2. Melt the butter in a saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until the white sauce mixture thickens. Simmer for 2-3 minutes, then add salt and pepper to taste.
3. Wash the spinach and put into a pan with only the water remaining on the leaves. Cook for 2 minutes or until wilted. Drain well.
4. Stir half of the white sauce into the spinach and spoon into a shallow ovenproof dish. Arrange the sole on top. Pour the remaining sauce over the top and sprinkle with the cheese. Bake the lemon sole in a 400癋 (200癈) oven for 30-40 minutes. Serve hot, with hot lemon bread.

Beat the grated zest of 1/2 lemon into I/4lb (125 g) softened butter, using a fork. Slowly add the juice oj 1/2 lemon, beating between additions. Add salt and pepper to taste.

Cut 1 baguette into 1/2-in (I-cm) slices, leaving the slices attached at the bottom.

Spread the butter over the. slices and a little over the top. Wrap in foil and bake in a 400癋 (200癈) oven for 20 minutes, opening the foil for the last 5 minutes to crisp the top.