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Recipe of the Week 3/20: Fish Florentine

Fish Florentine


4- 5 oz thick pieces of skinless white firm fish fillet 

(such as grouper, bass or halibut) 

1 tablespoons extra virgin olive oil 

1 tablespoon salted butter 

1 cup red bell pepper chopped 

2 cloves garlic minced 

9 ounces fresh baby spinach, from two bags 

2 ounces 1/3 less fat cream cheese, I like Philadelphia 

¼ cup half & half cream 

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, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach. 

Heat a separate skillet on medium high heat, add remaining oil and butter. 

Season fish on both sides with salt and pepper and place on the hot pan. 

Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned. 

Divide the spinach mixture on the bottom of each plate and top with piece of fish. 

Meal Plan Check Boxes: 

4 Proteins 

1 Dairy 

1 Fat 

1 Vegetable 

Nutritional Facts: Serving: 1 fish filet with 1/2 cup spinach, Calories: 351 kcal, Carbohydrates: 6 g, Protein: 43 g, Fat: 16.5 g, Saturated Fat: 6.5 g, Cholesterol: 78 mg, Sodium: 300 mg, Fiber: 2 g, Sugar: 2 g 

Adapted From: 

Found by: Brianna Lawless, MS, RDN 

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