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Fish Florentine

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Makes: 4 servings adjust
Really good and easy!



Step 1

Preheat oven to 400 degrees.


  • 1 pound Baby Spinach
  • 1 tablespoon Olive Oil

Step 2

In a sauté pan over medium heat, drizzle a tablespoon of olive oil and add the fresh spinach, in batches if you need. Sauté just until the spinach is wilted and transfer to a dish. Continue until all the spinach has been sautéed. Let the spinach cool a bit and then squeeze all the excess liquid from the spinach. Coarsely chop the sautéed spinach and set aside.


  • 1 tablespoon Olive Oil
  • 3 tablespoons Shallot, chopped (or substitute chopped onions)
  • 2 cloves Garlic, pressed
  • 12 cup Heavy Cream
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Lemon Zest
  • Salt, to taste
  • Black Pepper, to taste

Step 3

In the same sauté pan over medium heat, add another tablespoon of olive oil and sauté the shallots and garlic for one minute or until fragrant. Next, stir in the heavy cream, Dijon mustard and lemon zest. Take the pan off the heat and fold in the chopped spinach until combined with the sauce. Season the mixture with salt and pepper to taste.


  • Olive Oil
  • 2 pounds Fish Fillet, (cod, halibut, snapper or sole)
  • Salt, to taste
  • Black Pepper, to taste

Step 4

Drizzle a bit of olive oil in the bottom of a 9×13 baking dish, just enough so the fish won’t stick. Season each piece of fish with salt and pepper and place the fish in the baking dish in a single layer. Spread the spinach mixture evenly over the fish.


  • 14 cup Panko Bread Crumbs
  • 2 tablespoons Grated Parmesan Cheese

Step 5

Mix together the bread crumbs and grated parmesan and then sprinkle on top of the spinach.


  • Lemon Wedges

Step 6

Place the fish into the oven and roast for about 15-20 minutes or until the fish is flaky and done and temperature reaches 145 degrees. Typically you can cook fish about 10 minutes for every inch of thickness, but be careful not to overcook as oven temperatures can vary. Check fish doneness at 10 minutes. When the fish is done, remove from the oven and serve with fresh lemon wedges.
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