Saturday, January 16, 2010

Yvonne's Fish Florentine

Fish Florentine Very quick and easy
2T butter or olive oil
2T flour
1 t chicken buoillon
dash of white pepper or/and nutmeg or bit of sauteed onion or garlic in the butter
1 cup of milk
2 T parmesan cheese
1 10 ounce package frozewn spinach thawed and drained or equivalent fresh steamed to reduce volume
1 pound fish fillets
Prepare sauce of first five items. Place spinach in oven proof pan. layer fish over that and pour hot sauce over fish . Sprinkle with another one or two T parmesan. This is the basic recipe and I often make small variations. Lemon juice sprinkled over spinach may be added or swiss cheese or wine to the sauce etc, Bake at 350 for 20 to 25 minutes. Serve with rice. - Mom

1 comment:

  1. Christa had salmon Florentine at a nearby restaurant and it was excellent. I was wanting the recipe already!!!