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Baked Fish Florentine

Magical.Palate's picture
  White fish fillets 1 Pound (Mild Flavored Ones Like Red Snapper, Sea Bass Or Turbot, Each About 3/4 Inch Thick)
  Sour cream 3⁄4 Cup (12 tbs)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  All purpose flour 2 Tablespoon
  Lemon juice 2 Tablespoon
  Dill weed 1⁄4 Teaspoon
  Spinach 1 1⁄2 Pound, stemmed and well rinsed (2 Bunches)
  Paprika To Taste
  Salt To Taste
  Pepper To Taste

Preheat oven to 400°.
Arrange fish fillets in a single layer in a greased 9 by 13-inch baking pan.
Sprinkle fish lightly with salt and pepper.
With a wire whisk, blend sour cream, mayonnaise, flour, lemon juice, and dill until smooth; spread over fish.
Bake, uncovered, for about 10 minutes or until fish tests done
Meanwhile, put spinach (with water that clings to leaves) in a wide frying pan over medium-high heat.
Cover and cook, stirring occasionally, until spinach wilts (2 to 4 minutes); drain.
Arrange spinach in a single layer on a platter; place cooked fish on top.
Spoon any extra sauce from baking dish over fish and sprinkle with paprika.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1537 Calories from Fat 932

% Daily Value*

Total Fat 105 g161.3%

Saturated Fat 25.6 g127.9%

Trans Fat 0 g

Cholesterol 442.1 mg147.4%

Sodium 1816.2 mg75.7%

Total Carbohydrates 58 g19.2%

Dietary Fiber 16.5 g65.9%

Sugars 9.8 g

Protein 107 g213.3%

Vitamin A 1307.9% Vitamin C 346.4%

Calcium 113.4% Iron 116.6%

*Based on a 2000 Calorie diet

Baked Fish Florentine Recipe