Mary Berry Lemon Sole Florentine Recipe

This velvety Mary Berry Lemon sole florentine Recipe is made with tender fish fillets, a creamy Mornay sauce, and a bed of wilted spinach, all ready in under an hour. The dish bubbles beautifully in the oven until the Parmesan crust turns golden brown and the sauce enriches the delicate sole. I love serving this for a special Friday dinner because it feels elegant without demanding hours in the kitchen.

Why This Classic Works

Mary Berry’s version of this French bistro classic balances the delicate sweetness of lemon sole with the richness of a traditional white sauce. Unlike heavier fish pies, this recipe keeps the textures distinct, with the flaky fish resting on top of the earthy spinach rather than getting lost in a mash.

I used to overcomplicate fish dishes, but this recipe taught me that a simple béchamel and good quality fresh spinach are all you need to elevate a humble fillet. The secret lies in drying the spinach thoroughly so the sauce remains thick, glossy, and luxurious rather than watery.

Mary Berry Lemon sole florentine Recipe Ingredients

• 4 large lemon sole fillets, skinned
• Juice of ½ a lemon
• 45g (3 tbsp) butter
• 45g (3 tbsp) plain flour
• 450ml (16 fl oz) full-fat milk
• 750g (1 lb 10 oz) fresh spinach leaves (or 450g frozen leaf spinach, thawed)
• 30g (1 oz) Parmesan cheese, grated
• Salt and freshly ground black pepper

How To Make Mary Berry Lemon sole florentine Recipe

1. Prepare the fish: Preheat your oven to 200°C (180°C fan/Gas 6). Sprinkle the lemon sole fillets with lemon juice and season generously with salt and pepper. Fold each fillet in half widthways, skin-side inwards (if there was skin), and set them aside.
2. Make the sauce: Melt the butter in a saucepan over medium heat, add the flour, and cook for one minute while stirring to make a roux. Remove from the heat and gradually whisk in the milk until smooth. Return to the heat and bring to a boil, stirring constantly until thickened, then simmer for 2 minutes and season.
3. Cook the spinach: Wash the spinach and place it in a large pan with just the water clinging to its leaves. Cover and cook for a few minutes until wilted, then drain well and squeeze out as much excess liquid as possible.
4. Assemble the dish: Stir half of the white sauce into the cooked spinach and spread this mixture over the base of a shallow ovenproof dish. Arrange the folded fish fillets on top of the spinach bed.
5. Bake: Pour the remaining sauce over the fish to cover the fillets completely and sprinkle the grated Parmesan cheese over the top. Bake for 30 minutes until the fish is cooked through and the top is golden and bubbling.

Recipe Tips

• Squeeze the spinach: Spinach holds a surprising amount of water which can turn your rich sauce into a soup. After cooking, press it into a colander or squeeze it with your hands until it is very dry.
• Sauce consistency: The sauce should be thick enough to coat the back of a spoon; if it feels too runny, simmer it a minute longer before assembling.
• Skinning the fish: If your fishmonger hasn’t done it, you can remove the dark skin yourself, but leaving the white skin on is fine as it holds the delicate fillet together during cooking.
• Check for bones: Run your finger down the center of each fillet to check for pin bones and remove them with tweezers before cooking for a better eating experience.

What To Serve With Lemon Sole Florentine

Since this dish already contains spinach and a rich sauce, I prefer serving it with simple boiled new potatoes or a crisp green salad to cut through the creaminess. A slice of crusty baguette is also excellent for mopping up the leftover Mornay sauce on the plate.

How To Store

This dish is best eaten immediately while the fish is tender and the sauce is smooth. If you have leftovers, store them in an airtight container in the fridge for up to 2 days and reheat gently in the oven or microwave, though the fish may become slightly drier.

FAQs

Can I use frozen spinach instead of fresh?
Yes, frozen spinach works perfectly. You will need about 450g of frozen leaf spinach; just ensure you defrost it fully and squeeze out all the water before mixing it with the sauce.

What other fish can I use?
Plaice or Dover sole are excellent alternatives if you cannot find lemon sole. Thin white fish fillets like haddock or cod can also work, though they may require slightly different cooking times depending on thickness.

Can I make this ahead of time?
You can assemble the spinach base and sauce ahead of time, but it is best to add the fish just before baking. If cooking from cold, you may need to add 5-10 minutes to the baking time.

Nutrition

• Calories: 385 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 420mg
• Total Carbohydrate: 16g
• Protein: 38g