Fish Florentine

Fish Florentine

Diana Rattray

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
902 Calories
26g Fat
94g Carbs
101g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 902
% Daily Value*
Total Fat 26g 34%
Saturated Fat 8g 41%
Cholesterol 115mg 38%
Sodium 2332mg 101%
Total Carbohydrate 94g 34%
Dietary Fiber 52g 186%
Total Sugars 13g
Protein 101g
Vitamin C 32mg 159%
Calcium 2265mg 174%
Iron 29mg 161%
Potassium 4745mg 101%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make baked fish florentine using haddock, cod, or another similar type of fish.


  • 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 bread crumbs

  • 2 tablespoons unsalted butter, melted

Steps to Make It

  1. Gather the ingredients.

  2. Grease a 2-quart baking dish. Preheat oven to 375 F.

  3. Arrange spinach in the bottom of the baking dish. Top with the fish fillets. Sprinkle fish with salt and pepper. Spread soup over the fish fillets.

  4. Toss bread crumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.

  5. Bake for 25 to 30 minutes, until the fish flakes easily with a fork.

  6. Serve and enjoy!