Florentine Style Fish
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 tilapia fillets (or fish of your choice)
- 14.79 ml all purpose sodium-free seasoning (I use Mrs. Dash)
- 29.58 ml lemon juice, fresh is best
- 29.58 ml olive oil
- 304.75 g can cream of asparagus soup (cream of celery, cream of mushroom, or whatever you like or have on hand works well)
- 118.29 ml half-and-half (or enough to make soup nice and creamy but not too thin)
- 29.58 ml parmesan cheese, grated (I use Kraft)
- 283.49 g fresh spinach (I do not chop the spinach)
- 226.79 g mushrooms, quartered (I use Baby Bella)
- 29.58 ml olive oil
directions
- Sprinkle Mrs. Dash seasoning and lemon juice on both sides of fish filets.
- Wrap fish filets in aluminum foil and place in refrigerator for 30 minutes to an hour.
- Preheat oven to 400 degrees Fahrenheit.
- Use the olive oil to coat a baking dish large enough to hold the fish filets in a single layer.
- Blanche spinach in a large pot of boiling water for 2 to 3 minutes. Drain in a colander.
- Combine Cream of Asparagus Soup, half and half, and parmesan cheese. Stir until well blended.
- Layer 1/2 the spinach, 1/2 the mushrooms, and 1/2 the cream sauce in the bottom of the baking dish in order listed.
- Place fish filets on top of the mixture.
- Layer the remaining half of the spinach, mushrooms, and cream sauce on top of the fish filets.
- Place in preheated oven for approximately 20 to 30 minutes. For Tilapia I watch for the first bubbles to appear in the sauce and continue cooking for an additional 10 minutes.
- Adjust time for type of fish used, careful not to overcook.
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RECIPE SUBMITTED BY
MrsJ492
United States