Fish Florentine Recipe & How to Cook

SERVES

PREP. TIME

30 minutes

COOKING TIME

30 minutes

INGREDIENTS

1 kilo white fish fillets (dory or lapu-lapu)

salt & pepper, to season

1/2 cup all-purpose flour, for dredging

2 cups chopped frozen spinach, thawed and drained

cooking oil for seasoning

WHITE SAUCE

2 tbsp. chopped onion

1 tbsp. chopped garlic

3 tbsp. butter

3 tbsp. all-purpose flour

1/8 teaspoon ground nutmeg

2 1/2 cups fresh milk

1 Knorr chicken bouillon cube

1/4 cup grated Parmesan cheese

1/2 cup grated quick-melting cheese or mozzarella

1/4 tsp. paprika

HOW TO COOK

1. Season the fish fillets with salt and pepper. Dredge in all-purpose flour.

2. Heat a little oil in a nonstick pan. Sear fish and set aside.

3. Place the fish in a 9x5-inch baking dish. Set aside.

4. In a large saucepan, sautè onion and garlic in butter until tender. Stir in flour, salt, pepper, and nutmeg until blended. Grafually add milk and bring mixture to a boil. Add the Knorr chicken bouillon cube and mix until it dissolves. Cook and stir for 2 minutes or until thickened.

5. Spread the spinach over the fish fillet, and pour the white sauce over spinach; sprinkle with Parmesan cheese and top with grated cheddar or mozzarella. Sprinkle with paprika.

6. Bake, uncovered, at 350F (180C) for 15 to 20 minutes or until fish flakes easily with a fork.

Comments

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