Fish Florentine
User Reviews
4.9
Fish Florentine
Description
In this recipe, fresh spinach is cooked with red bell pepper and garlic in olive oil and butter, then combined with cream cheese, half and half, and Parmesan cheese to create a smooth, velvety creamed spinach base. The fish fillets, seasoned simply with salt and fresh black pepper, are seared in butter and oil until browned and cooked through, giving a slight crust while retaining moisture inside.
Served by plating the creamed spinach first and placing the cooked fish on top, the dish offers a pleasing contrast between the tender fish and the creamy spinach. The Parmesan adds a gentle nutty flavor, complementing the sweetness of the bell pepper and mild garlic aroma. This pairing highlights both the seafood and the vegetable components harmoniously.
Leftovers can be refrigerated for up to two days or frozen, and they reheat well in the microwave. The recipe provides a satisfying meal that can be prepared ahead and easily reheated for convenience.
Ingredients
- 4 oz thick pieces white fish fillet such as grouper, flounder, bass or halibut, skinless, firm
- 1 tablespoons extra virgin olive oil
- 1 tablespoon butter salted
- 1 cup red bell pepper chopped
- 2 cloves garlic minced
- 9 ounces spinach from two bags, fresh baby
- 2 ounces cream cheese I like Philadelphia, 1/3 less fat
- ¼ cup half and half
- 3 tablespoons Parmesan Cheese grated
- kosher salt
- black pepper fresh
Instructions
- In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
- Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
- Heat a separate skillet on medium high heat, add remaining oil and butter.
- Season fish on both sides with salt and pepper and place on the hot pan.
- Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
- Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Notes
- Store leftovers in the refrigerator for up to 2 days or freeze in individual portions for up to 3 months.
- Reheat leftovers in the microwave for about 3 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1fish filet with scant 1/2 cup spinach | |
| Calories | 351kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 43g | 86% |
| Fat | 16.5g | 25% |
| Saturated Fat | 6.5g | 33% |
| Cholesterol | 78mg | 26% |
| Sodium | 300mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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