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Fish Florentine

If you live in the Midwest, you’ve probably been enjoying temperatures in the 60’s. In late December. WHAT IS THE DEAL? I’m pretending to be blissfully unaware of the fact that this is not good for our beaches, crops, earth…so on and so forth.

Driveway sitting (so classy) on Christmas Day is a first, for sure. And it was fabulous, I must say. I took a 3 mile walk at work today…without a coat on. And was very, very comfortable.

Coming out of the holiday craziness with only New Years to go, I’m working on detoxing the girls from sugar. Piper asks for “just one more cookie” only every other minute of every single day. Such the negotiator, that one.

This week and next are patch-worked together with kiddo coverage as I’m working every day other than the holidays themselves, and my body is confused as to whether it’s a work day, a weekend day, or a holiday with no two days looking alike.

The other day, I happened to log into my blog stats dashboard to see that this Blueberry-Lemon Baked Oatmeal was going wild on Pinterest. I love when that happens, but it’s always an out-of-season recipe that goes “viral” at the oddest of times. But, whatever. It’s a recipe well worth going viral.

Another recipe that is viral? This one from Skinny Taste. My best friend sent it to me as a “must make” and I wrote it off a bit – wilted spinach isn’t really my thing. After seeing it pop up several other places as a must-make, I did just that and regretfully, I should have only done it sooner. So easy, quick, nutritious, and flavorful – you’re going to love it, too!

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
Be well,

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