Name: Fish Florentine
Yield: 4 servings
Cuisine: American
Ingredients: 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, flounder, bass or halibut); 1 tablespoons extra virgin olive oil; 1 tablespoon salted butter; 1 cup red bell pepper chopped; 2 cloves garlic minced; 9 ounces fresh baby spinach (from two bags); 2 ounces 1/3 less fat cream cheese (I like Philadelphia); ¼ cup half & half cream; 3 tablespoons grated Parmesan cheese; kosher salt; fresh black pepper

Instructions

7 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.

4 min

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.

6 min

Divide the spinach mixture on the bottom of each plate and top with piece of fish.

Progress

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