Fish florentine

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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Preparation

• 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.