Fish Florentine with Parmesan crumbs


Fish Florentine with parmesan crumbs


For spinach, sauté:

1 Tbsp minced shallots
1 tsp minced fresh garlic
2 tsp olive oil
1/2 cup of frozen spinach thawed, drained and squeezed dry
1/4 cup fat free heavy cream
1 Tbsp of dijon mustard
Salt and pepper to taste

For the fish:

1/4 cup fresh bread crumbs
2 Tbsp of shredded parmesan
1 Tbsp mince lemon zest
1 Tbsp olive oil
2 halibut fillets
Juice of 1/2 lemon



Preheat oven to 400 degrees. Coat with nonstick spray.

Sauté shallots and garlic in 2 tsp oil in a saucepan over medium high heat until softened 2 minutes. Add spinach, sauté until all liquid evaporates. 1-2 minutes.


Whisk together cream and dijon, stir into spinach. Bring mixture to simmer and cook 1 minute more. Season spinach with salt and pepper. Remove from heat.


For the fish:


Combine bread crumbs, parmesan and zest. Add 1 Tbsp of oil and toss to coat. Place fish in prepared dish, squeeze on lemon juice and season with salt and pepper. Top fish with spinach mixture, then with bread crumbs mixture.


Bake fish until firm and thermometer registers 145 degrees., 12-15 minutes.

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