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Perch Florentine

American.Fiesta's picture
Ingredients
  Perch fillets 1 Pound
  Fat 1⁄4 Cup (4 tbs)
  Frozen chopped spinach 10 Ounce
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Nutmeg 1 Dash
  Milk 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1⁄2 Teaspoon
  Paprika To Taste
Directions

Skin fillets.
Cook spinach according to package di- rections.
Drain thoroughly.
Blend flour, salt, pepper and nutmeg into 1/4 cup fat in skillet.
Add milk gradually; cook until thick and smooth, stirring con- stantly.
Add cheese and Worcestershire sauce; stir until blended.
Arrange half the fish in well-greased 10 x 6 x 2-inch baking dish.
Combine spinach with 1/2 cup sauce; spread over fish.
Arrange remaining fish over spinach; top with remaining sauce.
Sprinkle with paprika.
Bake at 350 degrees for 25 minutes or until fish flakes easily.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party
Servings: 
6

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Nutrition Rank

Nutrition Facts

Serving size

Calories 263 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.5%

Saturated Fat 5.6 g27.8%

Trans Fat 0 g

Cholesterol 52.3 mg17.4%

Sodium 445.5 mg18.6%

Total Carbohydrates 9 g3.1%

Dietary Fiber 1.3 g5%

Sugars 3.4 g

Protein 22 g43.5%

Vitamin A 92.4% Vitamin C 22.4%

Calcium 29.4% Iron 13.6%

*Based on a 2000 Calorie diet

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Perch Florentine Recipe