Cod Florentine Recipes

COD FLORENTINE

Steps:

• In a small bowl, combine salt and pepper. Sprinkle half over the cod; set remaining salt mixture aside. In a nonstick skillet coated with cooking spray, cook fillets until fish flakes easily with a fork. Remove from the heat. Drizzle with 1 tablespoon lemon juice; keep warm. , In another nonstick skillet coated with cooking spray, cook spinach for 3 minutes or until wilted. Drain and keep warm. In the same skillet, melt butter. Stir in flour and reserved salt mixture until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 tablespoon Parmesan cheese and remaining lemon juice. Set aside 1/2 cup sauce. Stir spinach into remaining sauce; heat through. , Divide spinach mixture among four plates; top with fish. Drizzle with reserved sauce and sprinkle with remaining Parmesan cheese.

FISH FLORENTINE

Steps:

• 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.
• Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
• Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
• Heat a separate skillet on medium high heat, add remaining oil and butter.
• Season fish on both sides with salt and pepper and place on the hot pan.
• Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
• Divide the spinach mixture on the bottom of each plate and top with piece of fish.

FISH FLORENTINE

Steps:

• Gather the ingredients.
• Grease a 2-quart baking dish. Preheat oven to 375 F.
• Arrange thawed spinach in the bottom of the baking dish . Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
• Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
• Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
• Serve and enjoy.

BAKED COD FISH FILLETS FLORENTINE-STYLE

Steps:

• Preheat the oven to 425 degrees.
• Melt 2 tablespoons butter in a saucepan. Add the flour, stirring with a wire whisk. Blend well and add the milk and cream, stirring. When thickened and smooth remove from the heat and add the cheese, cayenne pepper, salt and pepper, and blend well. Add the egg, stirring rapidly. Set aside and keep warm.
• Cut away and discard any tough blemishes on the spinach leaves. Rinse well and drain.
• Place spinach in a skillet and cook over medium heat, stirring constantly with a wooden spatula. When spinach is wilted, in about 3 minutes, transfer it to a colander and drain, pressing with the back of the spatula to extract liquid. Set aside.
• With 1 tablespoon butter, grease a baking dish large enough to hold the fish in one layer. Sprinkle 1 tablespoon of the shallots over the bottom. Add the fish and sprinkle with salt and pepper. Add the wine. Bring to a boil on top of the stove, then place in the oven. Bake 10 minutes.
• Meanwhile, heat the remaining butter in a skillet and add the remaining 1 tablespoon shallots, and the spinach, salt and pepper. Cook and stir for one minute, no longer. Smooth the spinach over the bottom of an oval baking dish. Carefully place the baked codfish pieces over the spinach. Cover and keep warm.
• Pour the wine liquid from the baking dish into a saucepan. Reduce it quickly by half. Add this to the cheese sauce and stir. Bring to a boil.
• Spoon the hot sauce evenly over the fish. Sprinkle with cheese and bake, uncovered, until bubbling and the fish is nicely browned on top.

FISH FLORENTINE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
• Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
• Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
• Calories: 153
• Protein: 28g
• Carbohydrates: 12g
• Fat: 2g
• Cholesterol: 54mg
• Sodium: 148mg
• Fiber: 2g

HADDOCK FLORENTINE

Steps:

• Pre heat oven to 200 degrees C (Gas mark 6). Place the slice of bread and the parsley in a blender and blitz to crumbs.
• Steam spinach for 5 minutes to wilt. Once wilted and cooled squeeze out excess water and place in the bottom of an oven proof dish.
• Bring milk to the boil and add the haddock fillets. Simmer gently until the haddock is cooked and flaking. Remove the fish from the milk (keep the milk for the next step) and flake it on top of the spinach base.
• Melt the butter in a saucepan, add the flour to form a paste using a whisk to mix the flour and butter. Gradually add the milk whisking all the time to remove any lumps. Add the cheese and the wholegrain mustard and stir well until the cheese has melted.
• Pour the sauce over the haddock and spinach. Top with the bread crumb\parsley mix.
• Place in oven for 10-15 minutes. Serve with new potatoes.

WW COD FLORENTINE

Steps:

• Preheat oven to 400ºF. Coat a baking pan with cooking spray.
• Season fish with salt and black pepper, and put fish in pan.
• Combine spinach, sour cream, onion and garlic powder; and stire until evenly mixed (A food processor would give a smoother and more finished looking result)
• Spread spinach mixture evenly over cod in pan. Cover pan with foil and bake 10 minutes. Uncover and bake until fish is fork-tender, about 5 minutes more. Yields 1 piece of cod, about 1/3 cup of spinach mixture.
• A side dish of sliced and steamed summer squash would be a nice accompaniment.

FISH FLORENTINE

Steps:

• You will want get the potatoes on first as these take the longest.
• Potatoes.
• In a medium bowl mix potatoes with oil and season with salt and pepper. Place in roasting pan with garlic cloves and cook in 200c oven for 30-40 minutes.
• Serve potatoes and garlic on the side and sprinkle with mint.
• For the Fish.
• In a saucepan bring some water to a boil and add spinach, for fresh cook until just wilted, for frozen cook until thawed, drain, let it cool and then squeeze excess liquid out.
• In a pan combine oil and butter and heat, add onions and cook until soft, add mushrooms and garlic, cook until mushrooms are slightly browned and soft set to one side.
• For the Sauce.
• Heat milk in a pan, add cayenne, nutmeg and paprika. When milk is almost boiling mix a little water with cornflour and pour into milk, stirring until mixture thickens.
• Add the cheeses, reserving the few tablespoons of Parmesan for the top, stir until melted.
• Poaching fish.
• In a large pan mix wine with herbs, add fish and poach for about 8 minutes until fish flakes but is not falling apart.
• Assembly.
• Mix mushroom and onion mixture into spinach, spoon into the bottom of a casserole dish covering the bottom.
• Lay fish fillets on top of the spinach, Pour the sauce over fillets, sprinkle with remaining Parmesan cheese.
• Grill until browned on top and bubbling.
• While I am grilling fish I put my potatoes over low heat on stove top to keep warm.

FISH FLORENTINE

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
• In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
• Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.