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Fish Florentine

Fish Florentine

Prep time 25 minutes
Cook time 20 minutes
Ready in 45 minutes
Makes 4 servings


  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, crushed
  • 1 cup fresh spinach leaves, chopped
  • 4 thin fish fillets (about 4 oz each), such as trout, flounder, or tilapia
  • 1/2 teaspoon paprika
  • 1 teaspoon parsley
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free half and half
  • 1 tablespoon green onion, finely chopped
  • 1/4 teaspoon dried tarragon
  • freshly ground black pepper


1. Heat oil in a small skillet over medium heat. Add onion and garlic and sauté until lightly browned. Reduce heat, add spinach and cook briefly until just wilted.
2. Divide spinach mixture among 4 fish fillets and spread evenly over each. Season with salt (in moderation). Roll up and place in a lightly oiled baking pan, seam side down. Sprinkle each roll with paprika and parsley.
3. Bake at 375°F for 15-20 minutes or until fish is opaque and flakes easily.
4. In a small skillet, whisk together flour and half-and-half. Heat over medium heat and continue whisking until mixture thickens. Stir in green onion and tarragon and season with pepper to taste. Pour sauce over baked fish fillets.


Per Serving: 160 calories, 5g fat, 1g saturated fat, 55mg cholesterol, 145mg sodium, 6g carbohydrate, 0g fiber, 22g protein