4.94 from 366 votes

FISH FLORENTINE

351 Cals 43 Protein 6 Carbs 16.5 Fats

PREP TIME: 5 mins

COOK TIME: 15 mins

TOTAL TIME: 20 mins

YIELD: 4 SERVINGS

COURSE: Dinner

CUISINE: American

This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!

INGREDIENTS

· 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut) – (I used cod and haddock – fell apart when cooking but tasted delicious)

· 1 tablespoon extra virgin olive oil

· 1 tablespoon salted butter

· 1 cup red bell pepper chopped

· 2 cloves garlic minced

· 9 ounces fresh baby spinach, from two bags

· 2 ounces 1/3 less fat cream cheese

· ¼ cup half & half cream

· 3 tablespoons grated Parmesan cheese

· kosher salt

· fresh black pepper

· cooked shrimp (optional)

INSTRUCTIONS

1. 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. 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 on the hot pan.

6. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.

7. Add cooked shrimp to spinach mixture if desired.

8. Divide the spinach mixture on the bottom of each plate and top with piece of fish.