Equipment
Ingredients
Fish
- 600 g firm white fish fillets, thawed if frozen, patted very dry
Florentine Base and Sauce
- 300 g baby spinach, washed and dried
- 30 g unsalted butter
- 3 garlic, minced
- 200 ml heavy cream, room temperature preferred
- 50 g cream cheese, softened
- 50 g parmesan cheese, freshly grated
- 15 ml lemon juice, freshly squeezed
- salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 200C/400F. Lightly grease a 22x33 cm baking dish.
Melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant but not browned, about 1 minute.
Add the baby spinach to the skillet in batches, tossing continuously until just wilted. Remove from heat, drain any excess liquid to prevent a watery sauce, and spread the spinach evenly in the bottom of the prepared baking dish.
Return the skillet to medium-low heat. Pour in the heavy cream and whisk in the cream cheese until completely smooth. Stir in the freshly grated parmesan and lemon juice. Simmer gently until the sauce thickens slightly.
Thoroughly pat the white fish fillets dry with paper towels. Season both sides generously with salt and freshly cracked black pepper.
Arrange the seasoned fish fillets in a single layer over the bed of wilted spinach. Pour the warm cream sauce evenly over the fish and spinach.
Bake uncovered in the preheated oven for 12 to 15 minutes, or until the fish reaches an internal temperature of 63C/145F and is completely opaque.
Remove the dish from the oven and let it rest for 3 to 5 minutes before serving to allow the sauce to set slightly. Serve immediately.
Chef's Notes
- Moisture control is the secret to this dish. Always pat your fish aggressively dry. Excess surface moisture will water down the luxurious cream sauce during the baking process.
- Squeeze the excess liquid out of the wilted spinach before laying it in the baking dish. Spinach contains a massive amount of water that releases when cooked.
- Selecting the right fish matters. Use a firm, meaty white fish like cod or halibut. Delicate fish like sole or flounder will cook too quickly and may fall apart in the rich sauce.
- For a golden-brown finish, switch the oven to broil for the final 2 minutes of cooking. Watch closely to ensure the cream sauce does not burn.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken significantly when cold.
Reheating: Gently reheat in the oven at 150C/300F until warmed through, or microwave on 50 percent power to prevent the fish from overcooking and drying out.
