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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

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Rate this recipe 4/5 (23 Votes)


  • 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


Adapted from


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.

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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