This simple Fish Florentine recipe features pan-seared firm white fish served on a creamy bed of spinach, reminiscent of a dish you might order at a fancy restaurant!
I enjoy eating fish and aim to have it once or twice a week. This recipe can be prepared in under 30 minutes. The creamy spinach is the star of the dish, made with cream cheese, half & half cream, and Parmesan cheese. It's creamy, flavorful, and the ideal complement to the simple white fish.
I modified this dish from a recipe I discovered online, making it lighter by cutting down on the butter, oil, Parmesan, and cream cheese. I had reduced-fat cream cheese available, so I opted for that, and the result was fantastic! It's rich, decadent, and feels like it should have a lot more calories!
Cooking Tips
- Any firm, boneless white fillet would work well. I typically opt for local options and ask my fishmonger for the freshest choices. In this instance, I used cod, but halibut or sea bass would also be excellent options.
- For a thinner piece of fish, adjust the cooking time to prevent overcooking.
- When fresh fish is available, purchase it either on the day of or the day before you plan to cook it.
- If fresh fish isn't available, opt for frozen instead of previously frozen to maintain freshness. Keep it frozen until you're ready to use it.
- Frozen fish fillets are convenient to have on hand in the freezer. You can defrost them overnight in the fridge or place them in an ice bath (either in the package if individually wrapped or in a sealed Ziploc bag) for about 30 minutes.
- If you're not a fan of fish, you can swap it out for chicken breast, scallops, or shrimp.
Freezer Tips
Fish Florentine
This simple Fish Florentine recipe features pan-seared firm white fish served on a creamy bed of spinach, reminiscent of a dish you might order at a fancy restaurant!
- 4 pieces of thick skinless white firm fish fillet, each weighing 5 ounces (such as grouper, flounder, bass, or halibut)
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of salted butter
- 1 cup of chopped red bell pepper
- 2 cloves of garlic, minced
- 9 ounces of fresh baby spinach, from two bags
- 2 ounces of 1/3 less fat cream cheese, such as Philadelphia
- 1/4 cup of half & half cream
- 3 tablespoons of grated Parmesan cheese
- kosher salt
- fresh black pepper
Instructions
- In a large skillet over medium heat, add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter. Add the red bell pepper and garlic, and cook for about 4 minutes.
- Add the spinach and season with a pinch of salt and pepper. Mix until the spinach wilts down.
- Add the cream cheese, half & half, and Parmesan cheese. Mix well until the cream cheese is melted and the mixture resembles creamed spinach.
- Heat a separate skillet over medium-high heat, then add the remaining oil and butter.
- Season the fish on both sides with salt and pepper, then place it in the hot pan.
- Cook for 6 minutes on the first side, then flip the fish over and cook the other side for an additional 5 minutes, until cooked through and browned.
- Divide the spinach mixture onto the bottom of each plate and top with a piece of fish.
