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Foil-Pack Fish Florentine


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Rate this recipe 4.5/5 (11 Votes)


  • 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


Adapted from


Step 1

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 on rimmed baking sheet.
Bake 15 min. Cut slits in foil to release steam before opening packets.

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