2 lbs. sole fillets
2 lbs. spinach, cooked and drained
1/2 c. dry white wine
1 c. chicken broth (fish stock)
3 tbsp. butter
4 tbsp. flour
1 c. grated Swiss cheese
Salt and pepper

Roll and secure each fillet with toothpicks. Poach for 8 minutes in wine/chicken broth. Drain and save liquid.

SAUCE:
Melt butter. Blend in flour, salt, pepper and fish liquid. To assemble, butter shallow serving dish. Arrange spinach on bottom, cover with poached fish (remove toothpicks). Spoon sauce over fish. Sprinkle with Swiss cheese. Broil under hot broiler a few minutes.

2 lbs. sole fillets
2 lbs. spinach, cooked and drained
1/2 c. dry white wine
1 c. chicken broth (fish stock)
3 tbsp. butter
4 tbsp. flour
1 c. grated Swiss cheese
Salt and pepper

Roll and secure each fillet with toothpicks. Poach for 8 minutes in wine/chicken broth. Drain and save liquid.
SAUCE:
Melt butter. Blend in flour, salt, pepper and fish liquid. To assemble, butter shallow serving dish. Arrange spinach on bottom, cover with poached fish (remove toothpicks). Spoon sauce over fish. Sprinkle with Swiss cheese. Broil under hot broiler a few minutes.

butter
3 lbs fresh lemon sole
2 bags spinach, cleaned and destemed
1 medium onion, sliced thinly
3/4 lb mushrooms, sliced
1 cup mayonnaise
1 cup parmesan cheese
2-3 Tbl Worcestershire sauce
1 lemon

Grease a large baking dish with butter. Layer the dish in the
following order:

onions
mushrooms
spinach
sole (dark side down)

Squeeze juice of lemon over the sole. Mix mayonnaise, cheese and
Worcestershire sauce and spread over fish. Bake at 350 degrees
for 20-25 minutes. Top should be golden brown.