Fish Florentine
If you haven’t heard me say it lately: EAT MORE FISH. Yes, all summer and winter too. And on the days you don’t, take your cod liver oil. You need the Omega-3’s and Vitamin A! How much? 12-16 ounces of cold-water fatty fish per week. (Salmon, herring, mackerel, halibut, sardines, anchovies, tuna, rainbow trout!) YUM!
This super quick, easy and healthy fish dish will be a crowd pleaser. I took Gina’s Skinnytaste.com recipe and edited a tad- but it was just about perfect as is! The flaky fish, plated on top of the creamy spinach mix, it’s a savory but light pair that leaves everyone satisfied. You can enjoy this dish in the summer or winter- it’s so versatile. Let me know how much you enjoy this one- I know you will!
INGREDIENTS
4, 5 oz thick pieces of skinless white fish fillet (such as cod, bass or halibut)
2 TBSP extra virgin olive oil divided in half
2 TBSP salted butter divided in half
1 cup red bell pepper chopped
2 cloves garlic minced
9 ounces fresh baby spinach
2 ounces cream cheese
¼ cup coconut cream (can sub half & half)
3 tablespoons grated Parmesan cheese
1 tsp paprika
kosher salt
fresh black pepper
INSTRUCTIONS
1. Season fish with salt, pepper and paprika.
2. Add half the oil & butter to a large skillet over medium heat. Add garlic and cook a couple minutes.
3. Add spinach and salt and pepper and cook until wilted.
4. Add cream cheese, coconut cream or half & half and parmesan and mix until creamed. Add peppers and cook one more minute. Remove from heat while fish cooks.
5. In a separate skillet on medium. Add the other half of oil and butter and cook fish about 5 minutes each side or until browned and cooked through.
6. Plate creamed spinach and peppers and put fish on top. ENJOY!
