Fish Florentine Recipes

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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.

FISH FLORENTINE



Fish Florentine image

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!

Provided by Gina

Categories     Dinner

Time 20m

Number Of Ingredients 11

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 1/3 less fat cream cheese (I like Philadelphia)
¼ cup half & half cream
3 tablespoons grated Parmesan cheese
kosher salt
fresh black pepper

Steps:

  • 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.

Nutrition Facts : ServingSize 1 fish filet with scant 1/2 cup spinach, Calories 351 kcal, Carbohydrate 6 g, Protein 43 g, Fat 16.5 g, SaturatedFat 6.5 g, Cholesterol 78 mg, Sodium 300 mg, Fiber 2 g, Sugar 2 g

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

FISH FLORENTINE



Fish Florentine image

Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly Don't be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.

Yield serves 2

Number Of Ingredients 8

Olive oil spray
2 packed cups roughly chopped fresh spinach
1/2 to 3/4 pound fish fillets (sole, cod, halibut, salmon, etc.)
1 lemon, 1/2 thinly sliced, 1/2 cut into wedges
3 to 6 garlic cloves, sliced
2 or 3 tomatoes, thickly sliced
Grated Parmesan cheese, optional
Bread crumbs, optional

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

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.

FISH FLORENTINE



Fish Florentine image

A fish florentine recipe with spinach and cream of mushroom soup. Use haddock, cod, or similar fish fillets in this quick and easy fish bake.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 4

Number Of Ingredients 6

1 bag (12 to 16 ounces) chopped frozen spinach, thawed
1 1/2 pounds haddock or cod fillets
salt and pepper
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup soft bread crumbs
2 tablespoons melted butter

Steps:

  • Gather the ingredients.
  • Grease a 2-quart baking dish. Preheat oven to 375 F.
  • Arrange thawed spinach in the bottom of the baking dish . Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
  • Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
  • Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
  • Serve and enjoy.

Nutrition Facts : Calories 478 kcal, Carbohydrate 34 g, Cholesterol 115 mg, Fiber 6 g, Protein 51 g, SaturatedFat 6 g, Sodium 1122 mg, Sugar 7 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g

FOIL-PACK FISH FLORENTINE



Foil-Pack Fish Florentine image

To know foil-pack cooking is to love foil-pack cooking. No fuss, no muss, easy as can be! Try it with this Florentine-style baked fish and see for yourself.

Provided by My Food and Family

Categories     Foil Packet Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 cups instant white rice, uncooked
2 cups warm water
1 lb. flounder fillets, cut crosswise in half
4 cups tightly packed fresh spinach, coarsely chopped
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Steps:

  • Heat oven to 375°F.
  • Combine rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top evenly with half the fish; cover with spinach, cream cheese spread and remaining fish. Drizzle with dressing.
  • Fold foil to make 4 packets; place in single layer on rimmed baking sheet.
  • Bake 15 min. Cut slits in foil to release steam before carefully opening packets.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

HADDOCK FLORENTINE



Haddock Florentine image

Excellent alternative to a fish pie.

Provided by tillyecl

Time 30m

Yield Serves 3

Number Of Ingredients 0

Steps:

  • Pre heat oven to 200 degrees C (Gas mark 6). Place the slice of bread and the parsley in a blender and blitz to crumbs.
  • Steam spinach for 5 minutes to wilt. Once wilted and cooled squeeze out excess water and place in the bottom of an oven proof dish.
  • Bring milk to the boil and add the haddock fillets. Simmer gently until the haddock is cooked and flaking. Remove the fish from the milk (keep the milk for the next step) and flake it on top of the spinach base.
  • Melt the butter in a saucepan, add the flour to form a paste using a whisk to mix the flour and butter. Gradually add the milk whisking all the time to remove any lumps. Add the cheese and the wholegrain mustard and stir well until the cheese has melted.
  • Pour the sauce over the haddock and spinach. Top with the bread crumb\parsley mix.
  • Place in oven for 10-15 minutes. Serve with new potatoes.

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

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

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

FLORENTINES



Florentines image

Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift

Provided by Katy Gilhooly

Time 45m

Yield Makes 20

Number Of Ingredients 9

50g salted butter
50g light muscovado sugar
50g golden syrup
50g plain flour
50g glacé cherries, chopped
75g flaked almonds
50g pistachios, chopped
2 oranges, zested
175g dark chocolate

Steps:

  • Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
  • Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
  • Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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.

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

FLORENTINE FISH WITH LEMON SAUCE



Florentine Fish with Lemon Sauce image

A creamy spinach filling is stuffed into a flounder-fillet fish sandwich and served with a lemon-dill sauce in this easy Florentine-style dish.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 10

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh dill
2 Tbsp. KRAFT Real Mayo
1 Tbsp. fresh lemon juice
1-1/2 tsp. GREY POUPON Dijon Mustard
1 pkg. (10 oz.) fresh spinach, stemmed, coarsely chopped
10 round buttery crackers, finely crushed (about 1/2 cup)
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
6 flounder fillets (1-1/2 lb.), cut crosswise in half
1/4 tsp. ground black pepper

Steps:

  • Heat oven to 350°F.
  • Combine first 5 ingredients. Refrigerate until ready to serve.
  • Rinse spinach. (Do not drain.) Add to large skillet; cook and stir on medium-high heat 5 min. or just until wilted. Place in colander; press to remove excess liquid. Transfer to large bowl; mix with cracker crumbs and cream cheese spread.
  • Place half the fish in greased 13x9-inch baking dish; top with spinach mixture and remaining fish pieces. Sprinkle with pepper.
  • Bake 15 to 20 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

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From recipes.net


WHITE FISH FLORENTINE - BIGOVEN.COM
1 Melt butter in sauce pan. 2 Add flour. 3 Add milk and stir until thick to make a white sauce. 4 Add 1/4 cup of the parmesan cheese and stir until melted. 5 Add salt and pepper to sauce to taste. 6 Place spinach in bottom of casserole dish. 7 Top with fish fillet (s). 8 …
From bigoven.com


SALMON FLORENTINE - AVERIE COOKS
2022-03-16 Follow these straightforward steps to make salmon Florentine: Step 1: Cook the salmon in olive oil and then remove it from the skillet. Step 2: Add a bit more olive oil and saute the mushrooms and then the garlic. Step 3: Make the cream sauce by adding heavy cream, wine, lemon juice, Parmesan, and simmer. Step 4: Optionally add butter and salt ...
From averiecooks.com


FISH FLORENTINE RECIPE | SPARKRECIPES
Over medium-low heat, fry the fish in 1 tablespoon oil. When cooked through (flakes easily with a fork) remove from pan and keep warm. Over medium heat, in the same pan, add the green onions and mushrooms and 1 tablespoon oil, if needed. Cook …
From recipes.sparkpeople.com


DAIRY-FREE FISH FLORENTINE - THE DEFINED DISH - RECIPES
2019-02-26 Heat a large non-stick skillet over medium-high heat. Generously season the fish fillets with kosher salt and freshly cracked black pepper. Melt ghee in the skillet and swirl the pan so that it evenly coats the bottom of the skillet. Place the fish fillets, flesh side down, into the skillet and cook until golden brown and crisp, 3 to 4 minutes.
From thedefineddish.com


FISH FLORENTINE - DOWN THE COVE
Fish Florentine Make this recipe really easy by using ready made cheese sauce or a packet cheese sauce mix Ingredients (4 people) 4 White Fish fillets (any you like eg cod, haddock or pollock) 1 finely chopped onion 1 bag baby spinach leaves Juice of 1 lemon For Cheese Sauce 1 tbsp butter 1 tbsp […]
From downthecove.com


FISH FLORENTINE | PUNCHFORK
1 tablespoon salted butter. 1 cup red bell pepper chopped. 2 cloves garlic minced. 9 ounces fresh baby spinach (from two bags) 2 ounces 1/3 less fat cream cheese. 1/4 cup half & half cream. 3 tablespoons grated Parmesan cheese. Kosher salt. Fresh black pepper.
From punchfork.com


FLORENTINE RECIPES - BERTOLLI
You can't save the aroma of your favorite meal, but you can save the recipe! Create an account now to start saving your favorite recipes, products and how-to's across all …
From bertolli.com


FISH FLORENTINE RECIPE - CREATE THE MOST AMAZING DISHES
Fish Florentine Recipe - (4/5) - Keyingredient. Preparation Step 1 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.
From recipeshappy.com


FISH FLORENTINE RECIPE - CLEAN EATING
In a medium skillet over medium-high heat, sauté shallots in oil for 1 minute. Reduce heat to medium and add spinach, cooking until wilted, about 5 minutes. Stir in feta and heat until melted and evenly distributed. To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes.
From cleaneatingmag.com


FISH FLORENTINE - YOUTUBE
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 fanc...
From youtube.com


FISH FLORENTINE RECIPE | YUMMLY | RECIPE | 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! skinnytaste. My Favorite Gluten-Free People! 0:59. Dinner Ideas. Keto Recipes. Soup Recipes. Cooking Fish. There's a reason this is one of our most popular recipes of all time. The tomato-and-basil …
From pinterest.com


FLOUNDER FLORENTINE ROLLS RECIPE - THE SPRUCE EATS
2021-10-31 The key to this recipe is to precook the spinach. Steaming for two minutes or blanching for less than a minute are the easiest methods. Neither requires butter or oil, so the spinach is pure and ready to be seasoned. However, you want to let the spinach cool entirely and squeeze out any moisture before using it in the Florentine flounder recipe ...
From thespruceeats.com


FOOD PLAYLIST | FISH FLORENTINE
2019-05-24 by FoodPlaylist. Florentine. Main Dishes. Ingredients: 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.
From foodplaylist.com


HADDOCK FLORENTINE | RECIPES | DELIA ONLINE
2022-02-14 Haddock Florentine. This recipe was designed with family eating in mind. However, it is so good that you could easily serve it at a supper party. You may need to skin the fish, but don't let that deter you: it's much simpler than it sounds. This recipe first appeared in Sainsbury's the Magazine 1996 Serves 4.
From deliaonline.com


FISH FLORENTINE RECIPE | YUMMLY | RECIPE | FISH FLORENTINE ...
Nov 6, 2019 - Fish Florentine With Fish Fillets, Milk, Shredded Cheddar Cheese, Bisquick, Lemon Juice, Pepper, Eggs, Small Onion, Frozen Chopped Spinach, Lemon Wedges
From pinterest.ca


FISH FLORENTINE - MASTERCOOK
2021-12-02 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 1/3 less fat cream cheese, I like Philadelphia; 1/4 cup half & half cream
From mastercook.com


RECIPES | QUICK AND EASY DINNER IDEAS | GOUSTO
Cooking instructions. For 2 people [double for 4] 1 . Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Boil a kettle. Cut the potatoes (skins on) into small bite-sized pieces. Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until fork-tender. 2 . While the ...
From gousto.co.uk


FISH FLORENTINE: TILAPIA WITH SPINACH, OLIVES, AND FETA
Take this Tilapia Florentine recipe, for example. It incorporates some fairly common ingredients—like white fish, feta cheese, olives, spinach and lemon—to make a dish that feels a little more special. Florentine-style dishes have been said to have Italian roots
From thehealthyfish.com


16 FISH FLORENTINE RECIPE IDEAS | RECIPES, FOOD, COOKING ...
Nov 11, 2021 - Explore Gordon Parrish's board "Fish florentine recipe" on Pinterest. See more ideas about recipes, food, cooking recipes.
From pinterest.ca


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