Fish Florentine astounds everyone who tries it! It's fairly easy to make and only takes 20 minutes, yet it looks and tastes like something out of a five-star restaurant: a crispy-on-the-outside, tender-and-flaky-on-the-inside filet of fish laying on a bed of creamy, cheesy spinach. Even pictures of this amazing meal don't do it justice: a picture might be worth a thousand words, but the taste of Fish Florentine exceeds a thousand pictures!
Ingredients• 1 tablespoon extra virgin olive oil, divided • 1 tablespoon salted butter, divided • 1 cup red bell pepper, chopped • 2 cloves garlic, minced • 9 ounces fresh baby spinach • kosher salt, to taste • fresh black pepper, to taste • 2 ounces cream cheese, reduced-fat • 1/4 cup half & half cream • 3 tablespoons parmesan cheese, grated • 4 (5-ounce) white fish fillets such as grouper, bass, or halibut, thick, skinless, and firm
In a large skillet over medium heat, add 1/2 tablespoon olive oil and 1/2 tablespoon butter.
Once the butter is melted, add the red bell pepper and garlic and sauté for 4 minutes.
Add the spinach and season with salt and pepper.
Cook until the spinach wilts, about 2-3 minutes.
Add the cream cheese, half & half, and parmesan cheese and mix until the cream cheese is melted and the mixture resembles creamed spinach.
In a separate skillet over medium-high heat, add the remaining oil and butter.
Once the butter is melted, add the fish, seasoning both sides with salt and pepper.
Sauté the fish for 6 minutes on the first side.
Flip the fish and cook until the fish is cooked through, reading 145 degrees F when a meat thermometer is inserted into the thickest part, and the fish is evenly browned, for about 5 minutes.
Serve with the spinach mixture serving as a bed for the fish.