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Fish Florentine

A delicious dish featuring flaky white fish topped with a creamy spinach sauce and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

Fish and Sauce Ingredients
  • 2 fillets fillets of white fish (such as cod or tilapia) You can substitute with any firm, flaky fish like haddock or salmon.
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Lemon wedges for serving

Method
 

Preparation
  1. Rinse the white fish fillets under cold water and pat them dry with a paper towel. Season both sides with salt and pepper.
Cooking the Spinach
  1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Toss in the fresh spinach and cook until it wilts, roughly 2-3 minutes.
Making the Cream Sauce
  1. Pour the heavy cream into the skillet with the spinach. Stir well to combine, then let it simmer for about 2 minutes, allowing the flavors to meld together.
Cooking the Fish
  1. Push the spinach to the sides of the skillet to create space for the fish. Place the seasoned fillets in the skillet and cook for about 4-5 minutes on one side until golden brown.
  2. Carefully flip the fillets over and sprinkle the grated Parmesan cheese on top. Cover the skillet and cook for an additional 4-5 minutes or until the fish is cooked through and flakes easily with a fork.
Serving
  1. Optionally, squeeze lemon juice over the fish before serving. Enjoy your Fish Florentine hot, straight from the skillet!

Notes

For best results, ensure your skillet is hot enough before adding the fish to achieve a lovely golden color and maintain texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to a month.