Fish Florentine is one of those great meals that looks beautifully presentable and tastes decadent, but is still reasonably healthy. This is a good go-to meal when you want a meal that is loaded with veggies, but also a little naughty and rich. Fish Florentine makes you feel like you’re eating a calorie-packed pasta dish with creamy sauce, but with much less guilt and just as much satisfaction.
I like to serve my Fish Florentine over seasoned quinoa, rice, or potatoes, which definitely takes the guilt up a notch. But it’s worth the extra guilt because of the scoop factor. You’ll definitely want to pair this fish with something that will help you to scoop up every last morsel of this sauce, trust me. You may even opt for a baguette on the side because the last thing you’ll want to do is let this sauce go to waste.
4 pieces of halibut, sea bass or cod
1 Tbsp. olive oil
2 Tbsp. butter
10 c. fresh baby spinach leaves
1 red bell pepper, chopped
1 roma tomato, chopped
1 large shallot, finely chopped
3 cloves of garlic, minced
2 oz. cream cheese
¼ cup whole milk
Salt and pepper to taste
Shredded Parmesan cheese, for topping
Heat olive oil in a skillet over medium high heat. Add red bell pepper and shallots and cook for 5 minutes. Add garlic and tomatoes and cook for one more minute. Add spinach leaves and cook until the leaves are wilted, but not soggy. Add salt and pepper to taste. Add the cream cheese and milk. Stir until the cream cheese and milk are warm and melted. Set aside.
Pat your fish dry and season with salt and pepper on both sides. In a new, clean skillet, heat butter over medium high heat. Place the fish into the skillet and cover. Cook for about 4-6 minutes, flip over and cook until the fish is flaky and cooked through.
Serve the fish on top of the spinach mixture or on the side. Top with Parmesan cheese. Enjoy!