Fish Florentine Recipe

A plate of fish Florentine with flaky sea bass.

5 from 3 votes

Fish Florentine is a delicious dish combining pan-fried fish fillets served on a bed of spinach and other veggies, and topped with a creamy sauce. This "fancy fish" recipe can easily be customized according to your tastes and is one the whole family will love!

Course Main Dish

Cuisine American

Keyword fish florentine for two

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 400kcal

Author Sue Ringsdorf

Ingredients

For the fish:

2 Tablespoons unsalted butter
24 oz. white fish filets
kosher salt and freshly ground black pepper
1 large lemon

For the veggies:

2 Tablespoons extra-virgin olive oil
8 oz. sliced Bella mushrooms
1 cup cherry tomatoes - halved
2 cloves garlic - minced
12 oz. baby spinach
kosher salt and freshly ground black pepper - to taste
1 teaspoon red pepper flakes
4 oz. ricotta cheese
1/4 cup chicken broth
1/4 cup parmesan cheese - freshly grated

Instructions

Sauté veggies. In a large cast iron skillet over medium-high heat, add olive oil. When hot, add the sliced mushrooms and cook until browned. Add cherry tomatoes and continue to cook for a few minutes. Then add the minced garlic and spinach and stir constantly until spinach is wilted.
2 Tablespoons extra-virgin olive oil, 8 oz. sliced Bella mushrooms, 1 cup cherry tomatoes, 2 cloves garlic, 12 oz. baby spinach, kosher salt and freshly ground black pepper
Add seasonings. Add the red pepper flakes, salt, and pepper (to taste). Stir well.
1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Add sauce ingredients. Then add the ricotta cheese and chicken broth and stir until creamy, about 2-3 minutes. Finally, add the shredded parmesan cheese and stir again.
4 oz. ricotta cheese, 1/4 cup chicken broth, 1/4 cup parmesan cheese
Cook fish. Meanwhile, heat another cast iron skillet over medium-high heat. Melt butter and add fresh lemon slices to the skillet. Then add the fish filets and cook for about 3-4 minutes on one side (depending on the thickness of the fish). Flip and cook the other side until fish flakes easily with a fork.
2 Tablespoons unsalted butter, 1 large lemon, 24 oz. white fish filets
Serve. Divide the creamy spinach mixture to four serving plates. Then place fish on top of the spinach along with a squeeze of fresh lemon juice. Enjoy!

Notes

White fish varieties such as cod, haddock, or tilapia are commonly used for Fish Florentine. We also enjoy sea bass (our favorite fish) and halibut for something a little nicer.
Use paper towels to pat the fish fillets dry and season them with salt and pepper (and other seasonings as desired).
Store leftovers in an airtight container for 3-4 days in the refrigerator. I prefer to cook the fish fresh so if you aren't serving four people, you might wait to make the additional fish and store the sauce in the refrigerator. Heat to serve.

Nutrition