|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 6g||21%|
|Total Sugars 7g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When a dish is described with the word Florentine (or a la Florentine), it refers to the Florence region of Italy and a protein (often chicken) cooked with spinach in butter. It's typically topped with a Mornay sauce, some type of grated cheese, and then broiled in the oven. In this case, the fish is baked in the oven, and some shortcuts are taken in terms of the sauce; this recipe calls for cream of mushroom soup to create a savory sauce for the fish. Everything is topped with breadcrumbs for a crispy, flavorful contrast.
This particular recipe for fish Florentine uses white fish and can be made as haddock Florentine or cod Florentine—or a similar type of mild white fish. It comes together fairly quickly using frozen spinach and bakes in the oven, leaving you free to do other things before dinnertime.
You might consider cooking up some rice while the fish bakes, or boiling water for pasta, and serving it alongside this main. A green salad would also work well here, too.
1 (12- to 16-ounce) bag chopped frozen spinach, thawed
1 1/2 pounds haddock or cod fillets
Salt, to taste
Freshly ground black pepper, to taste
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup soft breadcrumbs
2 tablespoons melted unsalted butter
Steps to Make It
Gather the ingredients.
Grease a 2-quart baking dish. Preheat oven to 375 F.
Arrange thawed spinach in the bottom of the baking dish. Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
Serve and enjoy.
- You can thaw the spinach ahead of time to speed up the preparation process. Keep it covered in the fridge until you are ready to use it, and press the extra liquid out of it.
- Visually speaking, you will know fish is done when it easily flakes with a fork, but cook until the internal temperature reads 145 F on an instant-read thermometer.
How to Store and Freeze Fish Florentine
You can store this fish in the fridge in an airtight container for up to three days. Reheat it in the oven at 350 F, loosely covered in foil, for 10 to 15 minutes.
Fish Florentine can be frozen as well. Wrap tightly in plastic wrap or foil and transfer to a zip-close plastic bag for up to three months. Defrost in the refrigerator and reheat as directed above.