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Snapper Florentine

fast.cook's picture
  Sour cream 3⁄4 Cup (12 tbs)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  All purpose flour 2 Tablespoon
  Lemon juice 2 Tablespoon
  Dry dill weed 1⁄4 Teaspoon
  Snapper fillets 1 Pound (Pacific / Red , 1/2 Inch Thick)
  Spinach 2 Pound, stems removed, leaves rinsed
  Paprika To Taste
  Salt To Taste
  Pepper To Taste

In a bowl, whisk sour cream, mayonnaise, flour, lemon juice, and dill weed until smoothly blended; set aside.
Rinse fish, pat dry, and arrange in a single layer in a 9- by 13-inch baking dish.
Season to taste with salt and pepper, then spread evenly with sour cream mixture.
Bake in a 400° oven until fish is just opaque but still moist in thickest part; cut to test 7 to 10 minutes.
Meanwhile, place spinach with water that clings to leaves in a wide frying pan.
Cover and cook over medium-high heat, stirring occasionally, until wilted and bright green in color 2 to 4 minutes; drain well.
Arrange spinach on a warm platter; top with fish.
Spoon any sauce remaining in baking dish over fish; sprinkle with paprika.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1643 Calories from Fat 906

% Daily Value*

Total Fat 102 g156.6%

Saturated Fat 27 g135.1%

Trans Fat 0 g

Cholesterol 309.9 mg103.3%

Sodium 1885.6 mg78.6%

Total Carbohydrates 66 g21.9%

Dietary Fiber 21.5 g85.9%

Sugars 10.8 g

Protein 126 g252.4%

Vitamin A 1742.2% Vitamin C 464.8%

Calcium 126.4% Iron 155.2%

*Based on a 2000 Calorie diet

Snapper Florentine Recipe