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
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
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
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