FISH FLORENTINE
Looking for a tasty new way to serve fish? Cheese and spinach make this bake a complete meal you can have in the oven in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 250, Carbohydrate 14 g, Cholesterol 125 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g
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
BAKED HADDOCK
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
- Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 17 g, Cholesterol 103.3 mg, Fat 15.7 g, Fiber 0.9 g, Protein 27.7 g, SaturatedFat 9.1 g, Sodium 1565.2 mg, Sugar 3.5 g
FISH FLORENTINE
You can make this tasty and pretty recipe with just a few basic ingredients. If you want to make it look really fancy, pipe the mashed potato around the edge of the plate and flash it under the grill until just lightly browned on the top. You could also sprinkle the plate with finely grated Parmesan cheese.
Provided by Sackville
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 992.2, Fat 54.9, SaturatedFat 30, Cholesterol 235.9, Sodium 955.6, Carbohydrate 55, Fiber 10.1, Sugar 3.5, Protein 72.5
ZESTY HADDOCK WITH CRUSHED POTATOES & PEAS
Being pushed for time doesn't mean you have to eat unhealthily, as this quick and low-fat fish supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
- Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
- Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.
Nutrition Facts : Calories 305 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.71 milligram of sodium
HADDOCK FLORENTINE
Make and share this Haddock Florentine recipe from Food.com.
Provided by hectorthebat
Categories European
Time 24m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/Gas 6. Boil the spinach for 2-3 minutes, drain thoroughly, and finely chop. Season well.
- Lightly spray a medium, shallow ovenproof dish with oil. Spread the spinach mixture in an even layer in the bottom of the dish. Place the haddock fillets on the spinach in a single layer and season well. Top with the sliced tomatoes and place in the oven for 8-10 minutes.
- Meanwhile, put the yoghurt, herbs, egg yolks, cheese, and nutmeg in a small bowl, mix together, and season well.
- Preheat the grill until medium hot. Remove the fish from the oven and spoon the sauce evenly over the top. Place under the grill for 4-5 minutes, or until the sauce is golden and bubbling and the fish has cooked through. Serve immediately.
Nutrition Facts : Calories 287.8, Fat 8.7, SaturatedFat 3.8, Cholesterol 250.8, Sodium 591.5, Carbohydrate 10.8, Fiber 3.8, Sugar 5.7, Protein 41.8
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.
COD FLORENTINE
"My husband has high cholesterol and I'm always on the lookout for new fish recipes to try," writes Lori Bolin from Soap Lake, Washington. "I found this one in a cookbook and hope you like it as much as we do."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 463mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
HADDOCK WITH SPINACH AND RICE
This Haddock with Spinach and Rice recipe is a seafood lovers dream! It's wonderfully light and flaky and is super quick to make.
Provided by URVASHI PITRE
Categories Main Courses
Time 14m
Number Of Ingredients 12
Steps:
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
- Rinse the rice well and drain. Place the rice, water, salt, and oil in the inner liner of the instant pot and stir to mix.
- Cut 4 pieces of aluminum foil large enough to hold and wrap the fish in a pocket. Divide the spinach evenly between the four sheets. Place the fish on top. Drizzle oil, salt and pepper on top of the fish and close each packet. Close up the packets of foil into long rectangles, ensuring the packages will not leak (otherwise your rice is going to taste entirely too fishy).
- Place a steamer rack on top of the rice. Place the aluminum packets of spinach and fish on the steamer rack in one layer.
- Cook for 4 Minutes high pressure.
- Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
- For the Sauce: While the rice and fish cook, mix together the mayonnaise, garlic and lemon juice and let it rest.
- To serve, divide the rice into four bowls. Spoon the spinach and fish from each packet onto the rice, pouring any juice in the package on the rice, and drizzle with the sauce, if using. Or you know, let everyone get their own fish-you've already done the cooking for them!
Nutrition Facts : Calories 418 kcal, Carbohydrate 41 g, Protein 24 g, Fat 17 g, SaturatedFat 2 g, Fiber 2 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 478 kcal, Carbohydrate 34 g, Cholesterol 115 mg, Fiber 6 g, Protein 51 g, SaturatedFat 6 g, Sodium 1122 mg, Sugar 7 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g
HADDOCK FLORENTINE
Excellent alternative to a fish pie.
Provided by tillyecl
Time 30m
Yield Serves 3
Number Of Ingredients 0
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.
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