Ingredients:
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
Directions:
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:https://www.skinnytaste.com/fish-florentine/#recipe
www.pinterest.com/novaphysicianwellness
Found by: Brianna Lawless, MS, RDN
