Fish Florentine
Fish Florentine is a delightful dish that combines white fish with creamy spinach and vibrant red bell peppers, perfect for weeknight dinners or special occasions.
Ingredients
For the Fish
- 4 pieces skinless white firm fish fillet (grouper, flounder, bass, or halibut)
- 1 tablespoon extra virgin olive oil Divided into two parts
- 1 tablespoon salted butter Divided into two parts
For the Spinach Mixture
- 1 cup red bell pepper, chopped
- 2 cloves garlic, minced
- 9 ounces fresh baby spinach (2 bags)
- 2 ounces 1/3 less fat cream cheese (recommended: Philadelphia)
- ¼ cup half & half cream
- 3 tablespoons grated Parmesan cheese
- Kosher salt, to taste
- Fresh black pepper, to taste
Instructions
Cooking the Vegetables
- In a large skillet over medium heat, combine ½ tablespoon of olive oil and ½ tablespoon of butter.
- Add the chopped red bell pepper and minced garlic to the skillet. Cook for about 4 minutes, or until they begin to soften.
- Stir in the spinach, seasoning with a pinch of salt and pepper. Mix until the spinach wilts down.
- Add the cream cheese, half & half, and Parmesan cheese. Blend well until the cream cheese melts and the mixture resembles creamed spinach.
Cooking the Fish
- In a separate skillet, heat the remaining olive oil and butter over medium-high heat.
- Season the fish fillets on both sides with salt and pepper. Place them on the hot pan.
- Cook the fish for 6 minutes on the first side, then carefully flip them over and cook for an additional 5 minutes until the fish is cooked through and nicely browned.
Serving
- On each plate, divide the spinach mixture and place a piece of fish on top.
Notes
For an elegant presentation, serve Fish Florentine on a large plate or a beautiful shallow bowl. Garnish with extra grated Parmesan cheese or a sprinkle of freshly ground black pepper. Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, use a microwave or a stove on low heat to maintain the dish's creaminess.