Fish florentine
Recipe by Kelly Barton
4 5oz thick pieces of skinless white firm fish fillet (such as grouper, flounder, bass or halibut)
1 tbsp evoo
1 tbsp butter
1 cup red bell pepper chopped
2 cloves minced garlic
9 oz fresh baby spinach (from two bags)
2 oz 1/3 less fat cream cheese
1/4 cup half and half cream
3 tbsp grated parmesan cheese
salt and pepper
1. In a large skillet over med heat add 1/2 tbsp of oil and 1/2 tbsp butter, red bell pepper and garlic. Cook for about 4 mins.
2. Add spinach and season with a pinch of salt and pepper, mix until spinach wilts down.
3. Add cream cheese, half & half and parmesan. Mix well until cream cheese is melted and resembles creamed spinach.
4. Heat a separate skillet on med high heat, add remaining oil and butter.
5. Season fish on both sides with salt and pepper and place on hot pan.
6. Cook 6 mins on first side and flip fish over and cook other side and additional 5 mins, until cooked through and browned.
7. Divide the spinach mixture on the bottom of each plate and top with a piece of fish.
main courses November 03, 2024 15:28
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