Fish Florentine

Name: Fish Florentine Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 4 4oz fish fillets thawed; 2 20 oz bag frozen spinich; 1 cup chopped onion; 1 Tblsp light butter; 1 1/2 cups Almond silk milk unsweetened; 1 1/2 tsp chicken bouillion granuals; 1/4 tsp paprika; 1/4 tsp cayenne pepper; 1 tsp garlic powder; 1/4 tsp salt; 1 1/2 Tblsp cornstarch; 1/4 cup parmesan cheese grated; 2/3 cup mozzarella cheese part skim milk

(1)

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 4

Ingredients

4 4oz fish fillets, thawed2 20 oz bag frozen spinich1 cup chopped onion1 Tblsp light butter1 1/2 cups Almond silk milk, unsweetened1 1/2 tsp chicken bouillion granuals1/4 tsp paprika1/4 tsp cayenne pepper1 tsp garlic powder1/4 tsp salt1 1/2 Tblsp cornstarch1/4 cup parmesan cheese, grated2/3 cup mozzarella cheese, part skim milk

Directions

Thaw & drain spinich, & sqeeze between paper towels to get as much water out as possible. Thaw fillets.Cook onion in butter for approx 4-5 minutes, over med heat. Stir in 1 cup of milk, with bouillion, & all spices. Cont to cook 2 minutes. In meantime, mix cornstarch woth remaining 1/2 cup milk. add to onion mix. Stir constantly, until thickens, 3-5 mins. Spray casserole dish (9x9) with cooking spray. Place spinich in casserole dish. Spoon about 1/2 the onion sauce over spinich. Sprinkle 1/3 cup mozzarella cheese over sauce. Lay fish fillets on top of cheese. Add rest of onion sauce, the remainder of mozarella, & sprinkle parmesan on top. Cover with alumin foil, & bake at 400, for 40 minutes. Enjoy!!

Serving Size: makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user DONNALT9229.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 125.0
Total Fat: 5.7 g
Cholesterol: 14.4 mg
Sodium: 463.7 mg
Total Carbs: 10.2 g
Dietary Fiber: 4.1 g
Protein: 10.0 g

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Member Reviews

CD13775469
made it for dinner and my husband and myself both loved it. used cod and fresh spinach did not have chicken bouillion so i mixed the cornstarch with chicken broth and cut back on the almond milk. will make again! - 4/25/13