Fish Florentine Recipes

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SALMON FLORENTINE



Salmon Florentine image

Provided by Ellie Krieger

Categories     main-dish

Time 42m

Yield 4 servings (1 serving = 1 piece salmon)

Number Of Ingredients 10

2 (10 ounce) packages frozen spinach, thawed
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup part-skim ricotta cheese
4 (6-ounce) salmon fillets, rinsed and patted dry

Steps:

  • Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
  • Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
  • Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

Nutrition Facts : Calories 375, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 103 milligrams, Sodium 585 milligrams, Carbohydrate 12 grams, Fiber 5 grams, Protein 44 grams

FISH FLORENTINE



Fish Florentine image

Looking for a tasty new way to serve fish? Cheese and spinach make this bake a complete meal you can have in the oven in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

3/4 lb mild-flavored fish fillets, about 1/2 inch thick
1 cup milk
1 cup shredded Cheddar cheese (4 oz)
3/4 cup Original Bisquick™ or Bisquick Heart Smart® mix
1 teaspoon lemon juice
1/8 teaspoon pepper
2 eggs
1 small onion, chopped (1/4 cup)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
Lemon wedges, if desired

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.

Nutrition Facts : Calories 250, Carbohydrate 14 g, Cholesterol 125 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g

TILAPIA FLORENTINE



Tilapia Florentine image

Looking for a way to get a little more heart-healthy fish into your family's weekly diet? You'll win them over hook, line and sinker with this quick and easy entree. Topped with fresh spinach and a splash of lime, it's sure to become a favorite! Melanie Bachman - Ulysses, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 package (6 ounces) fresh baby spinach
6 teaspoons canola oil, divided
4 tilapia fillets (4 ounces each)
2 tablespoons lime juice
2 teaspoons garlic-herb seasoning blend
1 egg, lightly beaten
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese

Steps:

  • In a large nonstick skillet, cook spinach in 4 teaspoons oil until wilted; drain. Meanwhile, place tilapia in a greased 13-in. x 9-in. baking dish. Drizzle with lime juice and remaining oil. Sprinkle with seasoning blend. , In a small bowl, combine the egg, ricotta cheese and spinach; spoon over fillets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 307mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

FISH FLORENTINE



Fish Florentine image

Florentine is just the expression given to a dish paired with spinach, so you can have steak Florentine or chicken. I have listed this as fish Florentine rather than stating a particular kind, as I usually make this with sole, but I have made it with cod, and this time I made it with perch. The sauce I think works well with most kinds of firm white fish so take your pick and make your favourite.

Provided by The Flying Chef

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 22

800 g frozen spinach or 1 -1 1/4 kg fresh spinach
4 fish fillets (a firm white fish sole, bass, cod etc.)
1 cup mushroom, sliced thinly
1 small brown onion, chopped finely
2 garlic cloves, crushed
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups milk
1 teaspoon paprika
1 pinch nutmeg
1 pinch cayenne
2 teaspoons cornflour
1/2 cup gruyere, grated
3 tablespoons parmesan cheese
2 -3 tablespoons parmesan cheese (extra to sprinkle over the top.)
3/4 cup dry white wine
1 tablespoon fresh parsley, chopped finely
1 teaspoon dried tarragon
500 g baby new potatoes
8 garlic cloves
3 tablespoons olive oil
20 g of fresh mint, chopped finely

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.

SAUCE FLORENTINE



Sauce Florentine image

Made in a blender, this creamy spinach sauce flavored with Dijon mustard, green onions and garlic is delicious served warm with fish, chicken or pasta.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 2 cups or 8 servings, 1/4 cup each.

Number Of Ingredients 6

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup fat-free milk
1/3 cup GREY POUPON Dijon Mustard
1 Tbsp. chopped green onions
1 clove garlic, chopped
1/4 cup chopped red peppers

Steps:

  • Combine all ingredients except peppers in medium saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Cool slightly.
  • Pour into food processor or blender; cover. Blend until smooth. Return to saucepan.
  • Add peppers; cook on low heat until heated through, stirring frequently. Serve warm spooned over hot cooked fish, chicken or pasta.

Nutrition Facts : Calories 40, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

SEAFOOD FLORENTINE



Seafood Florentine image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 10 servings

Number Of Ingredients 9

1 pound haddock, cut into bite-sized pieces
1 pound shrimp, peeled and deveined
1 pound sea scallops, cut into bite-sized pieces
2 medium sweet potatoes, peeled, halved, and boiled until fork tender
1 bag baby spinach leaves, rinsed and stems removed
2 cups heavy cream, plus 2 cups
Salt and freshly ground black pepper
1 cup fresh grated Parmesan
Fresh parsley, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
  • Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

COD FLORENTINE



Cod Florentine image

"My husband has high cholesterol and I'm always on the lookout for new fish recipes to try," writes Lori Bolin from Soap Lake, Washington. "I found this one in a cookbook and hope you like it as much as we do."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/4 teaspoon salt
1/4 teaspoon pepper
4 cod fillets (6 ounces each)
2 tablespoons lemon juice, divided
2 packages (6 ounces each) fresh baby spinach
2 tablespoons butter
1/4 cup all-purpose flour
1-3/4 cups fat-free milk
2 tablespoons shredded Parmesan cheese, divided

Steps:

  • In a small bowl, combine salt and pepper. Sprinkle half over the cod; set remaining salt mixture aside. In a nonstick skillet coated with cooking spray, cook fillets until fish flakes easily with a fork. Remove from the heat. Drizzle with 1 tablespoon lemon juice; keep warm. , In another nonstick skillet coated with cooking spray, cook spinach for 3 minutes or until wilted. Drain and keep warm. In the same skillet, melt butter. Stir in flour and reserved salt mixture until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 tablespoon Parmesan cheese and remaining lemon juice. Set aside 1/2 cup sauce. Stir spinach into remaining sauce; heat through. , Divide spinach mixture among four plates; top with fish. Drizzle with reserved sauce and sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 463mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

BAKED COD FISH FILLETS FLORENTINE-STYLE



Baked Cod Fish Fillets Florentine-Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/4 cup heavy cream
1/4 cup grated Gruyere or Cheddar cheese
pinch cayenne pepper
Salt and freshly ground pepper to taste
1 egg, lightly beaten
1 pound fresh spinach
2 tablespoons finely chopped shallots
4 6-ounce skinless and boneless codfish fillets
1/4 cup dry white wine
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Melt 2 tablespoons butter in a saucepan. Add the flour, stirring with a wire whisk. Blend well and add the milk and cream, stirring. When thickened and smooth remove from the heat and add the cheese, cayenne pepper, salt and pepper, and blend well. Add the egg, stirring rapidly. Set aside and keep warm.
  • Cut away and discard any tough blemishes on the spinach leaves. Rinse well and drain.
  • Place spinach in a skillet and cook over medium heat, stirring constantly with a wooden spatula. When spinach is wilted, in about 3 minutes, transfer it to a colander and drain, pressing with the back of the spatula to extract liquid. Set aside.
  • With 1 tablespoon butter, grease a baking dish large enough to hold the fish in one layer. Sprinkle 1 tablespoon of the shallots over the bottom. Add the fish and sprinkle with salt and pepper. Add the wine. Bring to a boil on top of the stove, then place in the oven. Bake 10 minutes.
  • Meanwhile, heat the remaining butter in a skillet and add the remaining 1 tablespoon shallots, and the spinach, salt and pepper. Cook and stir for one minute, no longer. Smooth the spinach over the bottom of an oval baking dish. Carefully place the baked codfish pieces over the spinach. Cover and keep warm.
  • Pour the wine liquid from the baking dish into a saucepan. Reduce it quickly by half. Add this to the cheese sauce and stir. Bring to a boil.
  • Spoon the hot sauce evenly over the fish. Sprinkle with cheese and bake, uncovered, until bubbling and the fish is nicely browned on top.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 27 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 16 grams, Sodium 1055 milligrams, Sugar 6 grams, TransFat 1 gram

AUNT CAROL'S SPINACH AND FISH BAKE



Aunt Carol's Spinach and Fish Bake image

Simple, easy fish recipe. Any white fish will do! And even the kids will eat up the spinach! (My four year old loves this dish!) This recipe was passed on by my Aunt and was a little bit of this, a little bit of that - so tweak the ingredients to your liking!

Provided by SNOOCHUMS95

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
⅓ cup dry bread crumbs
1 egg, beaten
1 pound cod fillets
salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
  • Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 10 g, Cholesterol 131.5 mg, Fat 14.3 g, Fiber 2.5 g, Protein 34.2 g, SaturatedFat 7.9 g, Sodium 419.2 mg, Sugar 1.3 g

FISH FLORENTINE



Fish Florentine image

You can make this tasty and pretty recipe with just a few basic ingredients. If you want to make it look really fancy, pipe the mashed potato around the edge of the plate and flash it under the grill until just lightly browned on the top. You could also sprinkle the plate with finely grated Parmesan cheese.

Provided by Sackville

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

350 g floury potatoes, peeled
350 ml milk
50 g butter
500 g Baby Spinach, washed
25 g flour, plus a little extra
1 teaspoon smooth Dijon mustard
100 g grated cheddar cheese
2 fish fillets (cod, haddock or plaice are all good)
1 tablespoon vegetable oil
salt and pepper

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.

Nutrition Facts : Calories 992.2, Fat 54.9, SaturatedFat 30, Cholesterol 235.9, Sodium 955.6, Carbohydrate 55, Fiber 10.1, Sugar 3.5, Protein 72.5

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