Fish Florentine Recipe 385

FISH FLORENTINE

Steps:

• Cut the potatoes into chunks and rinse.
• Boil in plenty of salted water until tender.
• Drain.
• Heat 50ml of the milk with half of the butter.
• When the butter has melted, mash the mixture into the potatoes until smooth.
• Beat with a spoon, adding extra milk if needed, until light and fluffy.
• Set aside but keep warm.
• Half fill a pan with water and boil.
• Add salt and the spinach.
• Boil for one minutes, then drain and squash as much water out of the spinach as possible.
• Keep warm.
• Meanwhile, make the cheese sauce by melting the remaining butter in a pan over medium heat.
• Stir in the flour and gradually add 250ml of milk, stirring continually to make sure you get a smooth sauce.
• Once the mixture comes to a boil, lower the heat and leave to simmer for a few minutes.
• Season with salt, pepper and mustard.
• Add the cheddar cheese and stir until it is melted.
• Dust the fish with flour, shaking off any extra.
• Heat the oil in a frying pan and, when it is hot, lay out the fish.
• Cook for 2-4 minutes a side, depending on how thick the fillet is.
• To serve, divide the spinach between two warmed plates.
• Place the fish on top and cover with the sauce, adding mashed potato on the side.

FISH FLORENTINE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
• Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
• Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
• Calories: 153
• Protein: 28g
• Carbohydrates: 12g
• Fat: 2g
• Cholesterol: 54mg
• Sodium: 148mg
• Fiber: 2g

FISH FLORENTINE

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
• In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
• Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.

FISH FLORENTINE

Steps:

• You will want get the potatoes on first as these take the longest.
• Potatoes.
• In a medium bowl mix potatoes with oil and season with salt and pepper. Place in roasting pan with garlic cloves and cook in 200c oven for 30-40 minutes.
• Serve potatoes and garlic on the side and sprinkle with mint.
• For the Fish.
• In a saucepan bring some water to a boil and add spinach, for fresh cook until just wilted, for frozen cook until thawed, drain, let it cool and then squeeze excess liquid out.
• In a pan combine oil and butter and heat, add onions and cook until soft, add mushrooms and garlic, cook until mushrooms are slightly browned and soft set to one side.
• For the Sauce.
• Heat milk in a pan, add cayenne, nutmeg and paprika. When milk is almost boiling mix a little water with cornflour and pour into milk, stirring until mixture thickens.
• Add the cheeses, reserving the few tablespoons of Parmesan for the top, stir until melted.
• Poaching fish.
• In a large pan mix wine with herbs, add fish and poach for about 8 minutes until fish flakes but is not falling apart.
• Assembly.
• Mix mushroom and onion mixture into spinach, spoon into the bottom of a casserole dish covering the bottom.
• Lay fish fillets on top of the spinach, Pour the sauce over fillets, sprinkle with remaining Parmesan cheese.
• Grill until browned on top and bubbling.
• While I am grilling fish I put my potatoes over low heat on stove top to keep warm.

EASY FISH FLORENTINE

Steps:

• Preheat oven to 400°F.
• Thaw fish, if frozen.
• Place fish fillets in a single layer in a 12 x 7 1/2 x 2-inch baking dish.
• Spoon souffle on top.
• Combine crushed crackers, wheat germ, and Parmesan cheese; sprinkle over all.
• Bake, uncovered, for 15-20 minutes or until fish flakes easily when tested with a fork.
• Garnish with lemon wedges, if desired.

FISH FLORENTINE RECIPE - (3.8/5)

Steps:

• Preheat oven to 400° Coat a baking dish with nonstick spray. For the spinach, sauté shallots and garlic in 2 tsp oil in a saucepan over medium-high heat until softened, 2 minutes. Add spinach; sauté until liquid evaporates, 1-2 minutes. Whisk together cream and Dijon, stir into spinach. Bring mixture to a simmer and cook 1 minute more. Season spinach with salt, pepper, and nutmeg, remove from heat. For the fish, combine bread crums, Parmesan, and zest; add 1 Tbsp oil and toss to coat. Place fish in prepared dish; squeeze on lemon juice and season with salt and pepper. Top fish with spinach mixture; then with bread crumb mixture. Bake fish until firm and an instant-read thermometer registers 145°, 12-15 minutes.