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Alaska Sole Florentine

Wild Alaska Seafood


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

15 minutes


4 servings


2  Tbsp.  olive, canola, peanut or grapeseed oil, divided

2  tsp.  chopped garlic

2  oz.  pancetta or 1/4 cup crumbled bacon

4  Alaska Sole fillets (4 to 6 oz. each), fresh, thawed or frozen

1/2 - 1  tsp.  lemon pepper blend

1/4  c.  water

2  pkgs. (6 to 7 oz. each)   fresh baby spinach

2  Tbsp.  prepared tapenade or 1 can (4 oz.) pitted chopped black olives, drained


Heat 1 tablespoon oil in large, deep fry pan or stockpot over medium heat. Stir in garlic and pancetta and cook 1 to 2 minutes. Remove pancetta from pan; hold aside.

Rinse any ice glaze from frozen Alaska Sole fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout. Remove fillets to platter; keep warm.

Add water, spinach and pancetta to pot; cover and cook a few minutes, just until spinach is wilted. Stir to blend flavors and heat through.

To serve, portion about 1/2 cup spinach blend onto each plate. Top with a seafood fillet and 1/2 tablespoon tapenade or 1 tablespoon olives.
Nutritional Information
Calories: 315, Total Fat: 18g, Saturated Fat: 4g, Cholesterol: 65mg, Sodium: 698mg, Carbohydrates: 6g, Dietary Fiber: 3g
Wild Alaska Seafood

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