Fish Florentine

A bed of lightly creamed spinach that’s studded with red peppers creates the based for seared white fish. It’s a colorful, mostly healthy entrée with a delicious combo of flavors. The recipe comes from Skinny Taste blog and was recommended by my sister Marla Payne.

Original recipe serves four but I cut it down for two. Think I might add some onions next time.

Although this recipe is relatively easy, it requires two pans so two cooks are ideal. In our case, I prepared the creamed spinach in one while Barry seared the fish in another. 

 

Fish Florentine      Yield: 2 servings 

1 tablespoon olive oil (divided use)

1/2 tablespoon salted butter (divided use)

1/2 cup red bell pepper, chopped

1 clove garlic, minced

About 4 to 5 ounces fresh baby spinach

2 oz. cream cheese

2 tablespoons half-and-half

1 heaping tablespoon grated Parmesan cheese

2 (3 to 5 oz.) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)

Kosher salt

Coarse black pepper

1. For the creamed spinach: In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
2. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
   
3. Add cream cheese, half & half and Parmesan cheese; mix well until cream cheese is melted and resembles creamed spinach.
   
4. For the fish: Heat a separate skillet on medium high heat, add remaining oil and butter.
5. Season fish on both sides with salt and pepper and place in the HOT pan for sear.
6. Cook approximately 6 minutes on first side; flip fish over and cook other side an additional 5 minutes, until cooked through, browned (it should flake with a fork). Time may vary depending on thickness of fish! 
7. To serve: Divide the spinach mixture on the bottom of each plate and top with piece of fish

Recipe without photos . . .

Fish Florentine      Yield: 2 servings 

1 tablespoon olive oil (divided use)

1/2 tablespoon salted butter (divided use)

1/2 cup red bell pepper, chopped

1 clove garlic, minced

About 4 to 5 ounces fresh baby spinach

2 oz. cream cheese

2 tablespoons half-and-half

1 heaping tablespoon grated Parmesan cheese

2 (3 to 5 oz.) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)

Kosher salt

Coarse black pepper

1. For the creamed spinach: In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
2. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
3. Add cream cheese, half & half and Parmesan cheese; mix well until cream cheese is melted and resembles creamed spinach.
4. For the fish: Heat a separate skillet on medium high heat, add remaining oil and butter.
5. Season fish on both sides with salt and pepper and place in the HOT pan for sear.
6. Cook approximately 6 minutes on first side; flip fish over and cook other side an additional 5 minutes, until cooked through, browned (it should flake with a fork). Time may vary depending on thickness of fish! 
7. To serve: Divide the spinach mixture on the bottom of each plate and top with piece of fish.