seafood fl orentine

One of the dishes my mom would make often when I was growing up —and that she still makes to this day—is her Chicken Florentine. Her recipe is so simple, but she really does it up with lots of butter and Parmesan as the base of a creamy spinach sauce. It’s always delicious and such a treat whenever she makes it. Since I love the flavors so much, I wondered what would happen if I swapped the chicken for a fillet of fish. As it turns out, I like it with mild white fish even better! Coating the fish in a bit of flour before searing gives you a perfectly crisped fillet. And I spoon the sauce on top so each fillet is sitting in a buttery puddle of goodness. Whenever I serve this to my dad, he says, “You couldn’t get this at a restaurant. It’s so much better than any restaurant

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pat the fish dry and season all over with salt and pepper. Place the flour in a shallow bowl. Dip the fish into the flour to coat on both sides.

Step 2

2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the fish and cook until lightly browned on the bottom, 2 to 3 minutes. Flip and continue cooking until lightly browned and cooked through, 2 to 3 minutes more. Transfer the fish to a plate.

Step 3

3. To the same skillet over medium heat, add the butter, shallots, garlic, tomatoes, and thyme. Cook, stirring occasionally, until the garlic is fragrant, about 2 minutes. Add a pinch of red pepper flakes, the milk, and cream cheese. Season with salt and pepper. Reduce the heat to low and cook, stirring constantly, until smooth and creamy, about 3 minutes. Add the Parmesan and spinach and cook until the spinach is wilted, 3 to 5 minutes more. Stir in the lemon juice and parsley. Slide the fish back into the sauce, and cook until warmed through, 2 to 3 minutes.

Step 4

4. To serve, divide the fish among plates and spoon the sauce over the top.