Fish Florentine
![Fish Florentine](https://lunchroomlitigation.com/wp-content/uploads/2020/03/IMG_4691-scaled.jpg)
This was one of the first times I made fish, and definitely the first time I made fish that wasn’t salmon. And it was amazing! Honestly one of the best things I’ve ever made. Quick and easy, you should make this asap!
Ingredients:
- 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon salted butter
- 1 cup red bell pepper chopped
- 1/2 cup mushrooms chopped
- 5 cloves garlic minced
- 9 ounces fresh baby spinach, from two bags
- 2 ounces 1/3 less fat cream cheese
- 1/4 cup half and half cream
- 3 tablespoons grated parmesan cheese
- himalayan salt
- black pepper
- crushed red chili flakes
Directions: in a large skillet over medium heat add 1/2 tablespoon olive oil and 1/2 tablespoon butter, mushrooms and red bell pepper and cook for about 4 minutes. Add spinach and season with a spinach of salt and pepper mix until thee spinach welts down. Add cream cheese, half & half and parmesan cheese. Mix until cream cheese melts down mixture 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 a hot pan. Cook 6 minutes on first side and flip fish over and cook for 5 minutes until cooked through and browned. Divide the spinach mixture on the bottom of each plate and top with piece of fish.
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