Tender sole fillets on a bed of creamed spinach make an elegant dinner.

Sole Florentine

1 1/2 pounds fresh spinach, cleaned and stemmed
3/4 cup milk
1 tablespoon unsalted butter
2 cloves garlic, crushed
1 tablespoon unbleached all-purpose flour
1 tablespoon dry sherry
1/4 teaspoon freshly grated or ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound sole fillets
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon paprika
1 lemon, cut into wedges

1. Place spinach (with water still clinging to leaves) in a large pot and cover. Cook over medium-high heat for 5 minutes, or until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and set aside.
2. Meanwhile heat milk until hot but not boiling; hold warm.
3. Preheat broiler.
4. Melt butter in heavy-bottomed saucepan over medium heat. Sauté garlic for 1 minute. Whisk in flour and cook for 2 minutes. Pour reserved hot milk in a steady stream into saucepan while whisking; cook, stirring constantly, for 3 to 4 minutes, until slightly thickened. Stir in chopped spinach, sherry, nutmeg, salt and pepper and stir and cook for 2 more minutes.
5. Layer spinach in a large, broiler-proof casserole dish. Arrange sole on top in a single layer. Sprinkle with Parmesan and paprika. Broil 5 inches from heat for 4 to 6 minutes, until fish is done and cheese is golden. Garnish with lemon wedges, and serve.

Makes 4 servings.