This White Fish Florentine is a lush and flavorful dish inspired by my visit to Tuscany with DaVinci Wine a few years ago.
Spinach is used in all sorts of Tuscan dishes and it’s also prevalent in many coastal seafood recipes like my Spinach Ricotta Stuffed Dover Sole. I love the simple list of ingredients combined with fresh white fish, which is typically easy to find year round. This gorgeous recipe makes for a fuss free weeknight meal or an elegant meal for entertaining.
Living here in the Pacific Northwest, I use several different types of white fish for this recipe, depending on the season. I adore this dish when halibut is in season or when I can snag a gorgeous piece of black or ling cod.
I like to enjoy the fresh and enticing flavors of this White Fish Florentine paired with a bottle of DaVinci Pinot Grigio. Perfection!
Delicious Wishes and Loads of Love,
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)
- Olive oil
- 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 ½ – 2 lbs fresh fish (Cod, Ling Cod, Halibut, Snapper, Sole, if using snapper try to remove the bones prior to cooking)
- 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.
This dish is inspired by my visit to Tuscany with the 2013 DaVinci Wine Storyteller Experience and adapted from many versions of Fish Florentine. I dined on something similar and I was so impressed with the simple but flavorful meal I had to re-create it for this website. Enjoy!