Ingredient:
4 large lemon sole, each cut into 4 fillets and skinned
Juice of ½ lemon
45 g (1 ½ oz) plain flour
450 ml (3/4 pint) milk
45 g (1 ½ oz) butter
750 g (1 ½ lb) spinach leaves
Salt and black pepper
30 g (1 oz) Parmesan cheese, grated
Hot lemon bread, to serve

Method:
Sprinkle the lemon sole fillets with the lemon juice and salt and pepper, fold the fillets in half width ways, and set aside.

Melt the butter in a saucepan, add the flour, and cook, stirring, for 1 minute.

Remove from the heat and gradually blend in the milk. Bring to boil, stirring constantly until the white sauce mixture thickens. Simmer for 2-3 minutes, then add salt and pepper to taste. 

Wash the spinach and put into a pan with only the water remaining on the leaves.

Cook for 2 minutes or until wilted. Drain well.

Stir half of the sauce into the cooked spinach and spoon into a shallow ovenproof dish. Arrange the sole on top. Pour the remaining sauce over the top and sprinkle with the cheese. Bake in a preheated oven at 200c (180c fan, Gas 6) for 30 minutes. Serve hot, with hot lemon bread.