Fish Florentine

Fish Florentine


This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
  • 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon salted butter
  • 1 cup red bell pepper chopped
  • 2 cloves garlic minced
  • 9 ounces fresh baby spinach, from two bags
  • 2 ounces ⅓ less fat cream cheese, I like Philadelphia
  • ΒΌ cup half & half cream
  • 3 tablespoons grated Parmesan cheese
  • kosher salt
  • fresh black pepper
  1. In a large skillet over medium heat add ½ tablespoon of olive oil and ½ tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
  2. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
  3. Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
  4. Heat a separate skillet on medium high heat, add remaining oil and butter.
  5. Season fish on both sides with salt and pepper and place on the hot pan.
  6. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
  7. Divide the spinach mixture on the bottom of each plate and top with piece of fish.

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