Fish Florentine Recipe

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Before delving into the delightful dish we know as Fish Florentine, let’s talk about what can accompany it beautifully. Pairing is essential. It transforms a meal into a gastronomic experience. Here are a few suggestions:

Fresh Green Salad: Crisp greens with a zesty vinaigrette can provide a refreshing contrast to the richness of the fish dish. Think arugula, spinach, and even a few slices of pear for sweetness.
Crusty Bread: A loaf of artisan bread, crusty on the outside and soft on the inside, is perfect for mopping up the creamy sauce. Trust me, you’ll want to savor every last drop.
Roasted Vegetables: Caramelized veggies like bell peppers, zucchini, and asparagus will add depth. Their natural sweetness will enhance the flavors of the fish.

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Ah, Fish Florentine—a classic that might seem intimidating but is surprisingly simple to whip up. Growing up, I always thought this dish belonged to chefs in tall hats, waving their magic wands. Yet, here I am, years later, whipping it up in my own kitchen, and you can too. This recipe marries the ocean’s bounty with the earth’s greens, offering a dish that is not just delicious, but nourishing as well. Join me as we explore this delightful dish together.

Why Does This Recipe Work?

This Fish Florentine recipe stands out for several reasons. Below, I’ll uncover four critical aspects that make it a must-try.

Healthful Ingredients: We utilize ingredients such as spinach, which is high in iron and loaded with vitamins. Brown onions and garlic add layers of flavor while contributing to your health. You get taste without sacrificing nutrition.
Simple Preparation: Cooking should be an enjoyable experience. The straightforward nature of this recipe ensures that you spend less time stressing in the kitchen and more time relishing your meal.
Flavorful Sauce: The combination of Gruyère, Parmesan, and a hint of smoked paprika creates a creamy sauce that’s rich without being overwhelming. Each bite is infused with flavor, making you go back for seconds—or thirds!
Versatility: This recipe adapts well to various fish types. Whether you have cod, sole, or bass, they all shine in this dish. Concerned about dietary restrictions? It can easily cater to different preferences.

How Does It Taste?

Let’s set the scene. You take a bite, and the first thing that greets you is the creaminess of the sauce, enveloping the delicate fish. Don’t miss the tender bits of sautéed spinach adding a hint of earthiness. That smattering of Parmesan on top crisps just right, delivering a savory note. A squeeze of lemon brightens everything up, giving you a burst of freshness. It’s a dish that captivates your senses—both in flavor and aroma.

What Sets This Recipe Apart from Other Fish Florentine Variations?

While many versions of Fish Florentine exist, what makes this recipe unique lies in its balance of flavor and ease of preparation. Many traditional recipes may rely heavily on cream, making them richer than necessary. Instead, we opt for whole milk, bringing creaminess while keeping the heaviness at bay. The incorporation of smoked paprika and Dijon mustard introduces an unexpected depth of flavor. Big culinary establishments often lose the homely touch in their dishes. Here, family comfort meets gourmet flair, allowing your homemade version to stand alone.

The Ingredients

Now, let’s gather our arsenal! You won’t need rocket science-level ingredients here. Here’s what’s essential:

4 fillets of firm white fish (such as sole, bass, or cod)
1 small brown onion, finely diced
1 tablespoon extra virgin olive oil
3 tablespoons grated Parmesan cheese
1 teaspoon dried tarragon
½ cup grated Gruyère cheese
2 teaspoons cornstarch
1 tablespoon unsalted butter
2 to 3 tablespoons additional Parmesan cheese (for topping)
1 small lemon, thinly sliced
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 cup thinly sliced mushrooms
8 cloves garlic, whole and unpeeled
1½ cups whole milk
1 teaspoon smoked paprika
800 g frozen chopped spinach (or 1 to 1¼ kg fresh baby spinach)
1 teaspoon dried tarragon
A pinch of freshly grated nutmeg
2 cloves garlic, crushed
20 g fresh mint, finely chopped
¾ cup dry white wine
A pinch of cayenne pepper
500 g baby new potatoes
1 tablespoon finely chopped fresh parsley

Instructions

Ready to get cooking? Let’s make this delicious Fish Florentine!

Step 1: Prepare the Fish

Start by preheating your oven to 375°F (190°C). Place the fish fillets on a baking dish. Drizzle them with olive oil and sprinkle with salt and pepper. The oil helps to keep the fish moist while it cooks.

Step 2: Sauté the Vegetables

In a skillet over medium heat, add the tablespoon of butter along with the diced onion. Sauté until they turn translucent. Then, toss in the sliced mushrooms and whole garlic cloves. Cook them until they soften.

Step 3: Make the Creamy Sauce

While the vegetables are cooking, whisk together the whole milk, cornstarch, yellow mustard, smoked paprika, and a pinch of nutmeg in a bowl. Slowly add this mixture to your pan of sautéed vegetables. Stir continuously until the sauce thickens; this usually takes about 3-5 minutes. Once it’s ready, take it off the heat.

Step 4: Assemble the Dish

Spread a layer of the prepared sauce into the bottom of the baking dish. Place the fish fillets on top of the sauce, then pour the remaining sauce over the fish. Top with grated Gruyère and a sprinkling of the additional Parmesan cheese. Finish by layering the thin lemon slices over the top.

Step 5: Bake

Cover the baking dish with aluminum foil and bake for 25 minutes. After that time, remove the foil and bake for another 10–15 minutes, or until the fish is opaque and flakes easily.

Step 6: Serve

Remove the dish from the oven. Allow it to cool for a few minutes before serving. Garnish with fresh mint and parsley for that vibrant, fresh touch!

Notes

Before you embark on your Fish Florentine adventure, consider these helpful tips:

Fresh vs. Frozen Spinach: Both work, but fresh spinach might need slightly more cooking time. If you opt for fresh, wilt it down before adding to the sauce.
Fish Selection: Firm white fish is crucial; if you use a more delicate fish, be extra cautious during cooking to prevent it from falling apart.
Customize Your Cheese: Gruyère gives a distinct flavor, but feel free to substitute it with a similar melting cheese like Fontina.
Don’t Rush the Sauce: Allow your sauce to thicken properly for the best texture and flavor distribution.
Add a Side: This dish pairs wonderfully with roasted potatoes, but if you’re short on time, serve with a simple green salad.

Nutrition Information

Here’s a quick glance at the nutrition you’ll find in a single serving:

This dish isn’t just delicious; it’s packed with nutrients!

How Do You Store This Fish Florentine?

If you find yourself with leftovers—or if you’re a meal prepper—here’s how to store your Fish Florentine:

Refrigerator: Place it in an airtight container. It’s best consumed within 2–3 days for the best flavor and texture.
Freezer: If you want to store it for longer, you can freeze it. Just ensure it’s sealed well in a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Sides for Fish Florentine

Pair your Fish Florentine with delightful sides to make a well-rounded meal.

Garlic Mashed Potatoes: Creamy mashed potatoes, loaded with garlic, can complement the dish’s richness. A dollop of fresh chives can add brightness.
Steamed Asparagus: Lightly steamed asparagus, drizzled with lemon, will add a vibrant crunch. It balances the creamy fish beautifully.
Italian Antipasto Platter: A mix of olives, marinated vegetables, and mozzarella will create an inviting appetizer that can get the conversation flowing around the dinner table.

What Alternatives Can You Use for the Ingredients?

Sometimes, you might not have all the ingredients readily available. Here are some smart substitutions:

Fish: If you don’t have sole, bass, or cod, tilapia or haddock can effectively fill in. Both offer a mild flavor and firm texture.
Cheese: Don’t have Gruyère? A combination of mozzarella and cheddar will provide a similar creamy result.
Spinach: Kale or Swiss chard can be good substitutes for spinach. Just chop them finely; they both add great flavor and nutrients.
Milk: For a dairy-free option, use almond milk or oat milk. The flavors won’t be too far off, and they will still provide some creaminess.

Fish Florentine Recipe

Lisa Street

Before delving into the delightful dish we know as Fish Florentine, let's talk about what can accompany it beautifully. Pairing is essential.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course

Cuisine European

Servings

Calories 539 kcal

Equipment

Sauce pan, mixing bowl

Ingredients

4 fillets of firm white fish such as sole, bass, or cod
1 small brown onion finely diced
1 tablespoon extra virgin olive oil
3 tablespoons grated Parmesan cheese
1 teaspoon dried tarragon
½ cup grated Gruyère cheese
2 teaspoons cornstarch
1 tablespoon unsalted butter
2 to 3 tablespoons additional Parmesan cheese for topping
1 small lemon thinly sliced
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 cup thinly sliced mushrooms
8 cloves garlic whole and unpeeled
1½ cups whole milk
1 teaspoon smoked paprika
800 g frozen chopped spinach or 1 to 1¼ kg fresh baby spinach
1 teaspoon dried tarragon
A pinch of freshly grated nutmeg
2 cloves garlic crushed
20 g fresh mint finely chopped
¾ cup dry white wine
A pinch of cayenne pepper
500 g baby new potatoes
1 tablespoon finely chopped fresh parsley