Seafood Florentine

Seafood Florentine

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