Sole Florentine Aux Champignons

• 1 1/2 lbs fresh spinach, cleaned
• 1 lb sole fillet
• 1/2 teaspoon Old Bay Seasoning
• 1 teaspoon olive oil
• 3 green onions, chopped
• 1 garlic clove, crushed
• 2 cups mushrooms, sliced
• 1/2 teaspoon salt
• 1/2 cup chicken broth
• 2 tablespoons flour
• 1/2 cup light cream or 1/2 cup milk
• 2 tablespoons parmesan cheese, grated

1. Preheat oven 375u0b0F.
2. Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
3. Top with the sole filet and sprinkle with Old Bay seasoning.
4. In skillet heat oil; add onions,salt, garlic and mushrooms; saute for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
5. Spoon over sole.
6. Cover and bake for 20 minutes; uncover and bake another 5 minutes.

fresh spinach, fillet, bay seasoning, olive oil, green onions, garlic, mushrooms, salt, chicken broth, flour, light cream, parmesan cheese

Taken from www.food.com/recipe/sole-florentine-aux-champignons-174326 (may not work)