Fish Florentine
Jess has made this a few times now and we all love it. Long overdue to be in our recipe archive.
She modified the original ingredients but for the most part it remains unchanged. Those changes are shown in this recipe.
We typically use farm-raised, naturally grey salmon because they're cheaper and it provides most of the same level of nutrition. After my trip to Alaska this past summer and eating fresh caught Sockeye it pains me to even look at farm raised. But from a sustainability and cost standpoint, it works just fine.
The meal is rich and full of taste. Throw it over some rice and you'll be quite satisfied.
Servings: 4
Prep Time: 5 m
Cook Time: 15 m
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
- 9 ounces fresh baby spinach, from two bags
- 1 pkg 1/3 less fat cream cheese
- ¼ cup milk
- 3 tablespoons grated Parmesan cheese
- kosher salt
- fresh black pepper
Directions
- 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.