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–+ servings

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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine European
Servings 4
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

Instructions
 

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

Calories: 539kcalCarbohydrates: 54gProtein: 25gFat: 27.5gSaturated Fat: 9.8gTrans Fat: 0.3gCholesterol: 46mgSodium: 899mgFiber: 10gSugar: 16gVitamin A: 490IUVitamin C: 121mgCalcium: 68mgIron: 32mg
Keyword Fish Florentine Recipe
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