Description
Fish Florentine is a delicious and nutritious dish featuring tender white fish fillets served atop a creamy sautéed spinach and vegetable medley. This recipe combines earthy mushrooms, sweet cherry tomatoes, and fresh baby spinach cooked in a rich ricotta and Parmesan cheese sauce, complemented by a bright lemon-butter sear on the fish. Perfect for a quick 30-minute meal, it offers a balanced blend of flavors and textures suitable for a satisfying dinner.
Ingredients
For the Fish
- 2 Tablespoons unsalted butter
- 24 oz. white fish filets (e.g., cod, haddock, or tilapia)
- kosher salt and freshly ground black pepper, to taste
- 1 large lemon (sliced and for juice)
For the Vegetables and Sauce
- 2 Tablespoons extra-virgin olive oil
- 8 oz. sliced Bella mushrooms
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 12 oz. baby spinach
- kosher salt and freshly ground black pepper, to taste
- 1 teaspoon red pepper flakes
- 4 oz. ricotta cheese
- 1/4 cup chicken broth
- 1/4 cup parmesan cheese, freshly grated
Instructions
- Sauté Veggies: Heat a large cast iron skillet over medium-high heat and add the olive oil. Once hot, add the sliced mushrooms and cook until they are browned and tender. Add the halved cherry tomatoes and cook for a few more minutes until slightly softened. Then add the minced garlic and baby spinach, stirring constantly until the spinach is fully wilted.
- Add Seasonings: Sprinkle in the red pepper flakes, kosher salt, and freshly ground black pepper to taste. Stir the mixture well to combine all the flavors evenly.
- Add Sauce Ingredients: Lower the heat slightly, then stir in the ricotta cheese and chicken broth. Continue stirring for about 2 to 3 minutes until the sauce becomes creamy and smooth. Finally, add the freshly grated Parmesan cheese and stir again to incorporate it into the sauce.
- Cook Fish: While the vegetables cook, heat a separate cast iron skillet over medium-high heat. Add the unsalted butter and allow it to melt, then place the lemon slices into the skillet to infuse flavor. Add the white fish filets, seasoning them with kosher salt and black pepper. Cook for about 3 to 4 minutes on one side depending on the thickness of the fish, then carefully flip and cook the other side until the fish flakes easily with a fork.
- Serve: Spoon the creamy spinach and vegetable mixture evenly onto four serving plates. Place a cooked fish filet on top of each plate, garnish with a squeeze of fresh lemon juice for brightness, and serve immediately for a warm, flavorful meal.
Notes
- Use firm white fish varieties such as cod, haddock, or tilapia for best results.
- Adjust red pepper flakes to taste depending on your heat preference.
- For a vegetarian version, omit the fish and use vegetable broth instead of chicken broth in the sauce.
- Ensure the skillet is well-heated before adding mushrooms for good browning and flavor.
- Serve with crusty bread or steamed rice to make it a more filling meal.
- Leftovers can be stored refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
