Sole Florentine

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6 tablespoons unsalted butter

1 tablespoon chopped shallot

2 tablespoons flour

1 cup half-and-half or light cream

1 teaspoon sugar

2 10-ounce boxes frozen chopped spinach—thawed,

1/8 teaspoon ground nutmeg

1 teaspoon kosher salt

1 teaspoon black pepper

1 1/2 pounds lemon or gray sole fillets

1 lemon, ½ juiced and ½ cut into 4 wedges

1/4 cup bread crumbs

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