This easy Fish Florentine recipe, made with a pan-seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
Yields: 4 servings
- (4) 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or tilapia)
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon salted butter
- 1 cup red bell pepper chopped
- 2 tsp. minced garlic
- 10 ounces fresh baby spinach
- 2 ounces 1/3 less fat cream cheese ( I use Greek Yogurt Cream Cheese)
- ¼ cup milk
- 3 tablespoons grated Parmesan cheese
- kosher salt
- fresh black pepper
In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper, and garlic and cook for about 4 minutes.
Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
Add cream cheese, milk and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach. Remove from pan and keep warm.
Add remaining oil and butter to the skillet. Season fish on both sides with salt and pepper and place on the hot pan.
Cook 6 minutes on the first side and flip fish over and cook the other side for an additional 5 minutes, until cooked through and browned.
Add reserved spinach mixture to the pan and spread around and under the fish to heat throughout. Serve immediately over quinoa, pasta or rice