Poached Sole Florentine

• 4 cups water
• 2 tablespoons white wine vinegar
• 1 1/2 pounds sole fillets
• Vegetable cooking spray
• 1 tablespoon reduced-calorie margarine
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1/4 cup plus 1 tablespoon all-purpose flour
• 3/4 cup canned no-salt-added chicken broth, undiluted and divided
• 3/4 cup skim milk
• 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese, divided
• 1/2 cup nonfat sour cream alternative
• 2 tablespoons lemon juice
• 1 teaspoon minced garlic, divided
• 1/8 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup fine, dry breadcrumbs
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1 tablespoon reduced-calorie margarine, melted

1. Bring water and vinegar to a boil in a Dutch oven. Reduce heat; add fillets. Cover and simmer 1 minute or until opaque. Remove from liquid; discard liquid.
2. Coat a nonstick skillet with cooking spray; add 1 tablespoon margarine. Place over medium-high heat until margarine melts. Add spinach; saute 1 minute.
3. Stir flour into 1/2 cup broth. Bring remaining 1/4 cup broth and milk to a boil. Add flour mixture; cook, stirring constantly, until thickened. Add 1/4 cup Swiss cheese, sour cream, lemon juice, 1/2 teaspoon garlic, salt, and pepper. Stir 1/2 cup cheese sauce into spinach mixture. Spread in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange fillets over spinach; pour remaining cheese sauce over fillets. Combine remaining 1/4 cup Swiss cheese and 1/2 teaspoon garlic, breadcrumbs, and remaining ingredients. Sprinkle over casserole. Bake at 375u0b0 for 15 minutes.

water, white wine vinegar, vegetable cooking spray, margarine, flour, salt, milk, swiss cheese, nonfat sour cream alternative, lemon juice, garlic, salt, ground white pepper, breadcrumbs, parmesan cheese, parsley, margarine

Taken from www.myrecipes.com/recipe/poached-sole-florentine (may not work)