1 1/2 lbs. sm. sole fillets
Salt and white pepper
2 tbsp. lemon juice
2 bunches spinach (1 1/2 lbs.)
2 tbsp. butter
2 tbsp. flour
1/2 c. dry white wine or fish broth
Dash ground nutmeg
1 tsp. Dijon mustard
1/3 c. whipping cream
1 c. shredded Swiss cheese

Sprinkle sole with salt and pepper; fold fillets in halves, arrange in single layer in baking dish. Pour in wine or broth or lemon juice. Cover. Bake at 400 degrees just until fish is opaque, about 10 minutes. Remove fish with slotted spatula; drain. Measure cooking liquid; add water, if needed, to make 1 cup.

Steam spinach leaves, stirring occasionally, 3 to 5 minutes. Drain. Spread spinach in a buttered 2 quart baking dish. Arrange fish over spinach. Melt butter in saucepan. Mix in flour and nutmeg. Cook until bubbly. Remove from heat, blend in mustard. Gradually add fish liquid and cream. Cook on medium heat until thick. Stir in 1/2 cup cheese. Spoon sauce over fish. Sprinkle with cheese. Bake, uncovered at 450 degrees for 8 to 10 minutes. Delicious!