Best Fast Fish Florentine Recipes

EASY FISH FLORENTINE

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.

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:

• 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

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.

TILAPIA FLORENTINE

Steps:

• In a large nonstick skillet, cook spinach in 4 teaspoons oil until wilted; drain. Meanwhile, place tilapia in a greased 13-in. x 9-in. baking dish. Drizzle with lime juice and remaining oil. Sprinkle with seasoning blend. , In a small bowl, combine the egg, ricotta cheese and spinach; spoon over fillets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

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:

• 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.

FISH FLORENTINE

Steps:

• Preheat oven to 350°F.
• Saute the onions in the oil in a skillet over medium heat until transparent.
• Add the chopped spinach and the dill and cook until the spinach is wilted.
• Remove rom heat, add the almonds and lemon juice and set aside.
• Place the fish in a single layer in an oiled or buttered baking dish.
• Spoon spinach filling over the fillets.
• Place a slice of the cheese on top of the spinach.
• Bake for 20 minutes or until the fish is opaque and flakes easily. Your baking time will vary with the thickness of your fish. So check after 15 minutes if you have thin fillets.

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.

FAST FISH FLORENTINE

Steps:

• Prepare potatoes using 1/4C less water than called for and replace with milk.
• Drain spinach well.
• Stir in spinach and sour cream.
• Put potatoes in a baking dish.
• Sprinkle with pepper.
• Dip fillets in milk and roll in croutons.
• Roll in croutons and place atop the potatoes.
• Drizzle with melted butter.
• Bake uncovered 30-35 minutes until fish flakes easily with a fork.