Sole Calabrese

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Sole Calabrese

A few years ago Sole became another favorite fish for me to cook with during the week. It is fast to make and is extremely flavorful. This recipes makes a regular appearance in our house plus I love saying: "We are having Sole Calabrese for dinner". Sounds so gourmet…

This is also a Paleo Recipes, Gluten Free Recipe and an amazing Italian recipe!



  • 1 bag fresh baby spinach
  • olive oil
  • 1 small yellow onion, chopped
  • 1/2 jalapeño, seeds removed and diced
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes, sliced in half
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound sole (or flounder)
  • 1 cup gluten free flour or all purpose flour
  • 2 tablespoons unsalted butter
  • Ingredients for Sauce
  • 1 tablespoon unsalted butter
  • 3/4 cup low sodium chicken broth
  • 1/4 cup dry white wine
  • 1 teaspoon arrowroot powder or cornstarch


  1. In a large sauté pan heat with about 1 tablespoon of olive oil. Set to medium heat and add baby spinach. Cook for about 5-6 minutes. Until it starts to wilt (still good size leaves). Take out of pan and place in a bowl to the side.

  2. In same pan add a little more olive oil (about 1/2 tablespoon). Add onion, garlic, tomatoes, jalapeño and bay leaf. Let sauté over medium heat for about 5-7 minutes. Add in oregano, sage, salt and pepper. Taste for any additional spices. Lower temperature to a simmer and add spinach back into pan.

  3. In a small sauté pan add butter, chicken broth and wine. Bring to a light boil and add in arrowroot powder to thicken. (If you are using cornstarch add 1 teaspoon to a small bowl and mix with 2 tablespoons of water then add to pan). Lower to a simmer.

  4. **add about 1 ladle of sauce to the spinach and tomato mixture.

  5. Take sole and wipe with a white paper towel. Season with salt and pepper. Cut in 1/2.

  6. Take a large plate and add you choice of flour (gluten free, all purpose or omit completely).

  7. Heat your large sauté pan with 1 tablespoon of butter and 2 tablespoons olive oil. Let the pan get very hot. (the butter will start to bubble but do not let it turn brown). You will need to do this in batches.

  8. Lightly coat both side of sole (give a little shake) and place in hot pan. Saute both sides for about 2 minutes. Sauté all fish and when you add a new batch add more butter and olive oil.

  9. To plate add a big spoon full of spinach and tomato mixture to the bottom of the plate/pasta bowl. Then add pieces if fish. Finish by drizzling the chicken broth sauce over the fish.

    If you can remember! Remove bay leaf from spinach and tomato mixture

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