Life is not perfect. But of course, we all know this right? In fact, my life is messy (sometimes literally).
Like many, I work diligently to keep it all together while raising a family, building a career and business and nurturing the important relationships in my life. Let alone finishing the laundry, cleaning the bathrooms or walking Tank further than the driveway. No, I do not have a housekeeper. I wish. Although I’d most likely clean the house before the housekeeper arrived. And often, I find myself wishing I had a personal chef. Ha!
However, I am truly thankful I have moments (more like glimpses) of life perfection. You know, when you have a free afternoon to have lunch with dear friends, or you hear your 14-year-old tell someone on the phone that her Mom is a good cook (this one makes me smile). Or when Ranger Craig brings me jasmine tea for no particular reason, or when Tank decides he needs a snuggle and sits on my feet while I’m working at my desk. Ahh… perfection.
My life can be a roller coaster with time always the adversary. Truthfully, with all that is in my daily schedule, I don’t have much time to write a blog.
I write because I believe so passionately the road to good health is learning to cook. I believe recipes are for sharing and for creating inspiration in the kitchen. I believe family dinners create significant memories and provide children an emotional security, much like a warm hug. I believe we are communal creatures that survive on whole food and fellowship.
I believe dinner should be achievable, enticing and delicious. This dish definitely meets the criteria but tastes like you worked really hard.
I posted this beautiful Fish Florentine several years ago. However, after preparing this dish recently, I feel it deserves a second post. Fresh white fish paired simply with a lemon and Dijon spiked spinach and finished with a lovely parmesan and panko breadcrumb crust.
I fell in love with this dish all over again. In fact, we had it twice in one week!
Delicious Wishes and Loads of Love,
White Fish Florentine
A great way to use all that fishing trip fish stocked in the freezer or the spinach you froze from summer. Substitute with fresh winter greens instead of spinach and spike with your favorite spices rather than the Dijon.
1lb fresh spinach (or 1 large pkg frozen organic chopped spinach)
3 tablespoons chopped shallots
2 cloves garlic, finely chopped
1 tablespoon Dijon mustard
1/3 cup heavy cream (for a saucier dish add ½ cup cream)
1 teaspoon lemon zest and a few squeezes of lemon
Salt and pepper
1/3 cup bread crumbs
1/4 cup fresh grated parmesan
Serve with fresh lemon wedges
Pre-heat the oven to 400F.
In a sauté pan over medium heat, drizzle a tablespoon of olive oil and add the fresh spinach, in batches if you need. Sauté just until the spinach is wilted and transfer to a dish. Continue until all the spinach has been sautéed. Let the spinach cool a bit and then squeeze all the excess liquid from the spinach. Coarsely chop the sautéed spinach and set aside.
Or, if using frozen spinach, thaw and squeeze out all the excess liquid.
In the same sauté pan over medium heat, add another tablespoon of olive oil and sauté the shallots and garlic for one minute or until fragrant. Next, stir in the heavy cream, Dijon mustard and lemon zest. Take the pan off the heat and fold in the chopped spinach until combined with the sauce. Season the mixture with salt and pepper to taste.
Drizzle a bit of olive oil in the bottom of a 9×13 baking dish, just enough so the fish won’t stick. Season each piece of fish with salt and pepper and place the fish in the baking dish in a single layer.
Spread the spinach mixture evenly over the fish. Then squeeze a bit of lemon juice over the spinach and fish. Mix together the bread crumbs and grated parmesan and then sprinkle on top of the spinach.
Place the fish into the oven and roast for about 10-15 minutes or until the fish is flaky and done. Typically you can cook fish about 10 minutes for every inch of thickness, however, because we’ve layered with spinach and breadcrumbs cooking time may be longer.
When the fish is done, remove from the oven and serve with fresh lemon wedges.
- Recipe: Spinach & Cheese Breakfast Casserole & Weekend Things (healthycoconutblog.com)
- Shirred Eggs with Sausage and Spinach (thedomesticman.com)
- Healthy Lemon Sole (bklynlocavore.com)