Fish Florentine

Fish Florentine

Diana Rattray

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
598 Calories
36g Fat
25g Carbs
44g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 598
% Daily Value*
Total Fat 36g 46%
Saturated Fat 22g 109%
Cholesterol 197mg 66%
Sodium 740mg 32%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 11%
Protein 44g
Calcium 222mg 17%
*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.

Ingredients

  • 1 bag (12 to 16 ounces) chopped frozen spinach, thawed
  • 1 1/2 pounds haddock or cod fillets
  • salt and pepper
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1 cup soft bread crumbs
  • 2 tablespoons melted butter

Steps to Make It

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

  2. 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.

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

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