Fish florentine

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4
1 libras fresh spinach

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


  • 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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