Fish Florentine Food

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.

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.

SAUCE FLORENTINE

Steps:

• Combine all ingredients except peppers in medium saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Cool slightly.
• Pour into food processor or blender; cover. Blend until smooth. Return to saucepan.
• Add peppers; cook on low heat until heated through, stirring frequently. Serve warm spooned over hot cooked fish, chicken or pasta.

FOIL-PACK FISH FLORENTINE FOR TWO

Steps:

• Heat oven to 375ºF.
• Spoon 1/2 cup rice onto center of each of 2 large sheets of heavy-duty foil with sides slightly turned up. Pour 1/2 cup warm water over each mound of rice; top with 1 fish piece. Arrange spinach around fish; drizzle with dressing.
• Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in single layer in shallow pan.
• Bake 15 min. Cut slits in foil to release steam before opening packets; top with cheese.

FOIL-PACK FISH FLORENTINE

Steps:

• Heat oven to 375°F.
• Combine rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top evenly with half the fish; cover with spinach, cream cheese spread and remaining fish. Drizzle with dressing.
• Fold foil to make 4 packets; place in single layer on rimmed baking sheet.
• Bake 15 min. Cut slits in foil to release steam before carefully opening packets.

SEAFOOD FLORENTINE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
• Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

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

FISH FLORENTINE

Steps:

• Gather the ingredients.
• Grease a 2-quart baking dish. Preheat oven to 375 F.
• Arrange thawed spinach in the bottom of the baking dish . Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
• Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
• Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
• Serve and enjoy.

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.

FLOUNDER FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• Cook the spinach according to package instructions. Drain well and squeeze out any excess water.
• Heat oil and butter in a large saute pan (ovenproof is good).
• Add the minced onion and mushrooms. Saute till softened.
• Add the spinach and stir well till heated through. Add salt and pepper to taste. If using the same pan, separate spinach into the same amounts as you have fish. Usually 4 or 5 sections if the fish is small. Or you can use a pyrex 9 X 18 oven proof dish. Place fish over spinach and sprinkle with paprika. Bake till fish flakes easily. About 30 minutes. Squeeze lemon juice over and serve.

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.

HADDOCK FLORENTINE

Steps:

• Pre heat oven to 200 degrees C (Gas mark 6). Place the slice of bread and the parsley in a blender and blitz to crumbs.
• Steam spinach for 5 minutes to wilt. Once wilted and cooled squeeze out excess water and place in the bottom of an oven proof dish.
• Bring milk to the boil and add the haddock fillets. Simmer gently until the haddock is cooked and flaking. Remove the fish from the milk (keep the milk for the next step) and flake it on top of the spinach base.
• Melt the butter in a saucepan, add the flour to form a paste using a whisk to mix the flour and butter. Gradually add the milk whisking all the time to remove any lumps. Add the cheese and the wholegrain mustard and stir well until the cheese has melted.
• Pour the sauce over the haddock and spinach. Top with the bread crumb\parsley mix.
• Place in oven for 10-15 minutes. Serve with new potatoes.

FLORENTINE FISH WITH LEMON SAUCE

Steps:

• Heat oven to 350°F.
• Combine first 5 ingredients. Refrigerate until ready to serve.
• Rinse spinach. (Do not drain.) Add to large skillet; cook and stir on medium-high heat 5 min. or just until wilted. Place in colander; press to remove excess liquid. Transfer to large bowl; mix with cracker crumbs and cream cheese spread.
• Place half the fish in greased 13x9-inch baking dish; top with spinach mixture and remaining fish pieces. Sprinkle with pepper.
• Bake 15 to 20 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.