FISH FLORENTINE
Looking for a tasty new way to serve fish? Cheese and spinach make this bake a complete meal you can have in the oven in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 250, Carbohydrate 14 g, Cholesterol 125 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g
FISH FLORENTINE
Florentine is just the expression given to a dish paired with spinach, so you can have steak Florentine or chicken. I have listed this as fish Florentine rather than stating a particular kind, as I usually make this with sole, but I have made it with cod, and this time I made it with perch. The sauce I think works well with most kinds of firm white fish so take your pick and make your favourite.
Provided by The Flying Chef
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 22
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
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!
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 fish filet with scant 1/2 cup spinach, Calories 351 kcal, Carbohydrate 6 g, Protein 43 g, Fat 16.5 g, SaturatedFat 6.5 g, Cholesterol 78 mg, Sodium 300 mg, Fiber 2 g, Sugar 2 g
FISH FLORENTINE
You can make this tasty and pretty recipe with just a few basic ingredients. If you want to make it look really fancy, pipe the mashed potato around the edge of the plate and flash it under the grill until just lightly browned on the top. You could also sprinkle the plate with finely grated Parmesan cheese.
Provided by Sackville
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut the potatoes into chunks and rinse.
- Boil in plenty of salted water until tender.
- Drain.
- Heat 50ml of the milk with half of the butter.
- When the butter has melted, mash the mixture into the potatoes until smooth.
- Beat with a spoon, adding extra milk if needed, until light and fluffy.
- Set aside but keep warm.
- Half fill a pan with water and boil.
- Add salt and the spinach.
- Boil for one minutes, then drain and squash as much water out of the spinach as possible.
- Keep warm.
- Meanwhile, make the cheese sauce by melting the remaining butter in a pan over medium heat.
- Stir in the flour and gradually add 250ml of milk, stirring continually to make sure you get a smooth sauce.
- Once the mixture comes to a boil, lower the heat and leave to simmer for a few minutes.
- Season with salt, pepper and mustard.
- Add the cheddar cheese and stir until it is melted.
- Dust the fish with flour, shaking off any extra.
- Heat the oil in a frying pan and, when it is hot, lay out the fish.
- Cook for 2-4 minutes a side, depending on how thick the fillet is.
- To serve, divide the spinach between two warmed plates.
- Place the fish on top and cover with the sauce, adding mashed potato on the side.
Nutrition Facts : Calories 992.2, Fat 54.9, SaturatedFat 30, Cholesterol 235.9, Sodium 955.6, Carbohydrate 55, Fiber 10.1, Sugar 3.5, Protein 72.5
EASY FISH FLORENTINE
Make and share this Easy Fish Florentine recipe from Food.com.
Provided by KateL
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Thaw fish, if frozen.
- Place fish fillets in a single layer in a 12 x 7 1/2 x 2-inch baking dish.
- Spoon souffle on top.
- Combine crushed crackers, wheat germ, and Parmesan cheese; sprinkle over all.
- Bake, uncovered, for 15-20 minutes or until fish flakes easily when tested with a fork.
- Garnish with lemon wedges, if desired.
Nutrition Facts : Calories 306.9, Fat 18.5, SaturatedFat 6.5, Cholesterol 85.8, Sodium 716.6, Carbohydrate 25.8, Fiber 1.6, Sugar 3.7, Protein 9.5
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.
Nutrition Facts : Calories 478 kcal, Carbohydrate 34 g, Cholesterol 115 mg, Fiber 6 g, Protein 51 g, SaturatedFat 6 g, Sodium 1122 mg, Sugar 7 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g
SEAFOOD FLORENTINE
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
- Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.
FISH FLORENTINE
Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly Don't be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.
Yield serves 2
Number Of Ingredients 8
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
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