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Filet Of Sole Florentine
From: The American Institute for Cancer Research

2 cups chopped fresh spinach
1/4 cup dry bread crumbs
1 Tbsp. minced shallots
1/2 tsp. mixed fresh rosemary or 1/4 tsp. dried and crushed
1/2 tsp. fresh thyme leaves or 1/4 tsp. dried
3 to 4 gratings fresh nutmeg, or pinch of ground
1/4 tsp. salt, or to taste
1/4 tsp. fresh ground white pepper, or to taste
1 lb. fillet of sole, in 4 pieces
1/2 cup defatted chicken broth
1 tsp. cider vinegar
1 tsp. sugar
paprika, for garnish

Preheat oven to 350 degrees.

In a large bowl, mix together spinach, bread crumbs, shallots, rosemary, thyme, nutmeg, salt and pepper.

Arrange spinach mixture to cover bottom of 8-inch square or other shallow baking dish just large enough to hold fish in one layer. Arrange fish over spinach, overlapping as little as possible.

In a small saucepan, combine broth, vinegar and sugar and bring just to a boil. Pour hot liquid over fish. Dust fillets lightly with paprika.

Bake until fish is opaque white all the way through. Serve immediately.

Makes 4 servings, each containing 145 calories and 2 grams of fat.