Alaska Sole Florentine


2 tbs olive oil, divided
2 tsp chopped garlic
1/4 cup pancetta or 1/4 cup crumbled bacon
4 Alaska Sole fillets
1 tsp lemon pepper
1/4 cup water
10 ozs baby spinach
1 can (4oz) of chopped olives
  • Heat 1 tbs of oil in a large saute pan.
  • Add garlic and pancetta and cook for 1 to 2 minutes.
  • Remove pancetta from pan and set aside.
  • Rinse fillets and pat dry.
  • Brush both sides of fillets with remaining oil.
  • Place fillets in pan and cook uncovered, over medium high heat for about 3 minutes or until slightly browned.
  • Turn fillets over and sprinkle with lemon pepper.
  • Cover pan tightly and reduce heat to medium low.
  • Cook just until fish is opaque.
  • Remove fillets to a platter and keep warm.
  • Add water, spinach and pancetta to pan.
  • Cover and cook a few minutes, just until spinach is wilted.
  • Stir to blend flavors.
Recipe courtesy of the Alaska Seafood Marketing Institute.




15 min


10 min


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