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Fish Florentine

Fish Florentine

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

Ingredients

  • 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
 

Directions

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 375oF 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.
 

Nutrition

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