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FISH FLORENTINEP

351 Cals 43 Protein 6 Carbs 16.5 Fats

PREP TIME:5 mins

COOK TIME:15 mins

TOTAL TIME:20 mins

YIELD:4 SERVINGS

COURSE:Dinner

CUISINE:American

This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!

INGREDIENTS

  • 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon salted butter
  • 1 cup red bell pepper chopped
  • 2 cloves garlic minced
  • 9 ounces fresh baby spinach, from two bags
  • 2 ounces 1/3 less fat cream cheese, I like Philadelphia
  • ¼ cup half & half cream
  • 3 tablespoons grated Parmesan cheese
  • kosher salt
  • fresh black pepper

INSTRUCTIONS

  • In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
  • Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
  • Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
  • Heat a separate skillet on medium high heat, add remaining oil and butter.
  • Season fish on both sides with salt and pepper and place on the hot pan.
  • Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
  • Divide the spinach mixture on the bottom of each plate and top with piece of fish.
  • Points 6

NOTES

Refrigerate leftovers up to 2 days or freeze in individual containers for up to 3 months. Reheat in the microwave about 3 minutes.

Serving: 1fish filet with scant 1/2 cup spinach, Calories: 351kcal, Carbohydrates: 6g, Protein: 43g, Fat: 16.5g, Saturated Fat: 6.5g, Cholesterol: 78mg, Sodium: 300mg, Fiber: 2g, Sugar: 2g

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