Best Fish With Florentine Rice Recipes
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
TILAPIA FLORENTINE
Looking for a way to get a little more heart-healthy fish into your family's weekly diet? You'll win them over hook, line and sinker with this quick and easy entree. Topped with fresh spinach and a splash of lime, it's sure to become a favorite! Melanie Bachman - Ulysses, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 307mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
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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