Flounder Florentine

This is a lightened up version of a classic fish dish. Light and flaky flounder with colorful red bell peppers and spinach baked in a cream sauce

Our fishmonger had beautiful flounder on sale this week, so that’s where the inspiration for this recipe came from. You can substitute any thin white fish like halibut or haddock. You could also use cod but since it’s thicker, the cook time in the oven will be longer

What exactly is Florentine?

Florentine refers to a recipe that is prepared in the style of Florence, Italy. Most commonly it is made with fish but can also be prepared with chicken or pasta. Florentine features spinach as the main vegetable component

I have 1 1/2 pounds of fresh flounder fillets patted dry

Prep 10 ounces of baby spinach, one large red bell pepper, diced and 2 garlic cloves, minced

Heat a large pan over medium heat and add in 1 teaspoon of olive oil. Add in peppers and saute for 4 minutes until they start to soften

Add in the minced garlic and cook for 2 more minutes

Add in the spinach and saute 4 minutes or until it wilts down

Let’s assemble the ingredients for the sauce

Typically it’s full fat cream cheese and heavy cream but we’re going to lighten this recipe up a bit. I’m using 1/2 cup of regular milk and 2 ounces of reduced fat cream cheese. You won’t even miss the fat and the sauce will still be creamy

We’re going to season this simply with 1/2 teaspoon each of kosher salt, black pepper and garlic powder

Add the milk, cream and spices to the veggies in the pan and stir until the cream cheese melts and everything is well combined

Nestle the fish in the pan in a single layer and sprinkle with black pepper and seasoned salt

Bake at 375 for about 15 minutes or until the thickest part of the fish can be easily pierced with a knife

Sprinkle with chopped fresh parsley for serving

Serve each fillet with some of the creamy sauce and a spoonful of the vegetables

Enjoy!

Simply Sundays ~ Flounder Florentine

Servings: 6
Time: 10 minutes prep, 25 minutes cook
Difficulty: Easy
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Ingredients

1 1/2 pounds of fresh flounder fillets

10 ounces of baby spinach

1 large red bell pepper

2 garlic cloves

for the sauce

1/2 cup of regular milk

2 ounces of reduced fat cream cheese

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

For the fish

Pinch each of seasoned salt and black pepper, fresh parsley for serving

Directions

Preheat oven to 375 degrees F

Pat the flounder fillets dry and set aside

Heat a large pan over medium heat and add in 1 teaspoon of olive oil. Dice the red bell peppers and add to the pan; saute for 4 minutes until they start to soften; mince the garlic, add to pan and cook for 2 more minutes

Add in the spinach and saute 4 minutes or until it wilts down

To assemble the ingredients for the sauce, measure out 1/2 cup of regular milk and 2 ounces of reduced fat cream cheese, 1/2 teaspoon each of kosher salt, black pepper and garlic powder

Add the milk, cream and spices to the veggies in the pan and stir until the cream cheese melts and everything is well combined

Nestle the fish in the pan in a single layer and sprinkle with black pepper and seasoned salt

Bake at 375 for about 15 minutes or until the thickest part of the fish can be easily pierced with a knife

Sprinkle with chopped fresh parsley for serving; serve each fillet with some of the creamy sauce and a spoonful of the vegetables

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Pyrex Prepware 1-Cup Measuring Cup

Reynolds Kitchens Parchment Paper

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

OXO Good Grips Tongs