Fish florentine

Name: Fish florentine
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 1 libras fresh spinach; Olive oil; 3 tablespoons chopped shallots; 2 cloves garlic, finely chopped; 1 tablespoon Dijon mustard; ¼ cup heavy cream (for a saucier dish add ½ cup cream); 1 teaspoon lemon zest; Salt and pepper; 1 ½ – 2 lbs fresh fish (Cod, Halibut, Snapper, Sole); ¼ cup bread crumbs; 2 tablespoons fresh grated parmesan; Serve with fresh lemon wedges

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Main Dish

Very Easy

1 hour

Preparation

Preparation15 min

Cook time45 min

Pre-heat the oven to 400F. 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.
In the same sauté pan over medium heat, add another tablespoon of olive oil and sauté the shallots and onions 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. 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. Mix together the bread crumbs and grated parmesan and then sprinkle on top of the spinach.
Place the fish into the oven and roast for about 10 minutes or until the fish is flaky and done.
Typically you can cook fish about 10 minutes for every inch of thickness, but be careful not to overcook as oven temperatures can vary.
When the fish is done, remove from the oven and serve with fresh lemon wedges.

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