Fish Florentine

Easy to prepare. If you want to make it ahead, do so by adding everything but the bread crumbs and refrigerate. Makes 2 servings Total Time: 25 minutes Per serving: 450 cal; 28g total fat 911g sat); 139mg chol; 375mg sodium; 7g carb; 1g fiber; 40g protein

Photo by Ruth G.
Adapted from taste.com.au

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from taste.com.au

Ingredients

  • For the spinach, sauté:

  • 1

    Tbsp minced shallot

  • 1

    tsp minced fresh garlic

  • 2

    tsp olive oil

  • 1/2

    cup frozen spinach, thawed, drained, and squeezed dry

  • 1/4

    cup heavy cream

  • 1

    tsp Dijon mustard

  • Salt, black pepper, and freshly grated nutmeg to taste

  • For the fish, combine:

  • 1/4

    cup fresh bread crumbs

  • 2

    Tbsp shredded parmesan

  • 1

    tsp minced lemon zest

  • 1

    Tbsp olive oil

  • 2

    halibut filets (6-7 oz) each)

  • Juice os 1/2 lemon

Directions

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.

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