Fish Florentine with Parmesan Crumbs and Sugar Snap Peas

8 01 2014

Florentine might sound a bit on the fancy side, but it just refers to dishes made with creamy spinach. This quick dinner recipe tops fish with the florentine, and then finishes with a crispy crumb topping. Halibut and cod are good choices for this dish because they are a mild-flavored fish, but any white-fleshed fish would work.

Fish Florentine with Parmesan Crumbs and Sugar Snap Peas

Fish Florentine with Parmesan Crumbs and Sugar Snap Peas

The following serves 2 (compliments of Cuisine at Home and This Girl’s Gotta Eat):

  • 1 Tbsp minced shallots
  • 1 tsp minced fresh garlic
  • Olive oil
  • 2 cups packed fresh spinach
  • 1/4 cup heavy cream (I substituted with non-fat half-and-half)
  • 1 tsp Dijon mustard
  • Salt, pepper and freshly grated nutmeg to taste
  • 1/4 cup fresh bread crumbs (I used panko)
  • 2 Tbsp shredded parmesan
  • 1 tsp minced lemon zest
  • 2 fish filets such as halibut or cod
  • 2 cups sugar snap peas, tips removed
  • Juice of 1 lemon

Preheat oven to 400. Coat a baking dish with nonstick spray.

Saute the shallots and garlic in 2 tsp olive oil in a saucepan over medium-high heat until softened, 2 minutes. Add spinach; saute 2 more minutes until wilted.

Whisk together cream and Dijon; stir into spinach. Bring mixture to a simmer and cook 1 minute more. Season spinach with salt, pepper and nutmeg to taste. Remove from heat.

For the fish, combine bread crumbs, parmesan, and zest; add 1 Tbsp oil and toss to coat. Place fish in prepared dish and add the sugar snap peas around the filets (be sure to pinch off the tips of the snap peas first); squeeze the juice of the lemon both on the fish and sugar snap peas and season everything with salt and pepper. Top fish with the spinach mixture, then top the spinach with the panko mixture. I had extra panko, so I sprinkled the rest on top of the sugar snap peas.

Bake fish until firm (instant-read thermometer should register 145 degrees), 12-20 minutes.

Serve the fish alongside the sugar snap peas and a small salad.




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