Fish Florentine
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 (6 oz) thick, skinless, firm white fish fillet (such as grouper, bass or halibut)
  • ¼ tsp salt
  • fresh black pepper, to taste
  • 1 Tbsp extra-virgin olive oil, divided
  • 1 Tbsp salted butter, divided
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 10 oz fresh baby spinach
  • 3 oz reduced-fat cream cheese
  • ⅓ cup half & half
  • 3 Tbsp grated Parmesan cheese
  1. Season fish with salt and pepper. Heat a nonstick skillet on medium-high heat, add ½ tablespoon olive oil and ½ tablespoon butter. Once melted and hot, add fish and cook 6 minutes on first side; flip and cook other side an additional 5 minutes, until cooked through and browned.
  2. Meanwhile, in a separate, large skillet over medium heat, add remaining ½ tablespoon of olive oil and ½ tablespoon of butter, red bell pepper, and garlic; cook for 4 minutes or until bell pepper is tender.
  3. Add spinach; mix until the spinach wilts down. Add cream cheese, half & half, and parmesan cheese mixing well until cream cheese is melted.
  4. Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Recipe ever so slightly adapted from Skinny Taste
Nutrition Information
Serving size: ¼ recipe Calories: 337 Fat: 16.5 Carbohydrates: 8.0 Sugar: 3.0 Sodium: 522 Fiber: 2.3 Protein: 38.5 Cholesterol: 117
Recipe by Prevention RD at