Fish Florentine – The BEST Fish Recipe!

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This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!

This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
Fish Florentine

I love fish and try to eat it once or twice a week. You can see all my fish recipes here! This recipe takes under 30 minutes to make, the creamy spinach is what makes the whole dish, made with a little cream cheese, half & half cream and Parmesan cheese. It’s dreamy, delicious and the perfect pairing for the simple white fish.

This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!

I adapted this dish from this recipe I found online, which I lightened up simply by reducing the butter, oil, Parmesan and cream cheese. I had reduced-fat cream cheese on hand so I used that instead and it turned out amazing! Rich and decadent and feels like it should be a lot more calories!

Cooking Tips

  • Any firm, white boneless fillet would be great, I choose local and ask my fishmonger for the freshest options available. Here I used cod, but halibut, or sea bass would make a great option.
  • For a thinner piece of fish, adjust the cook time so you don’t over-cook it.
  • When fresh fish is available, wait until the day or day before to buy it before you are going to cook it.
  • If fresh isn’t available, buy frozen instead of previously frozen to control freshness and keep it frozen until you need it.
  • Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes
  • Swap the fish for chicken breast, scallops or shrimp if you’re not a fan of fish.

Freezer Tips

Refrigerate leftovers up to 2 days or freeze in individual containers for up to 3 months. Reheat in the microwave about 3 minutes.

How To Make Fish Florentine

This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!

This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant! This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant! This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant! This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!

More Fish Recipes:

This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
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4.94 from 387 votes
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Fish Florentine

351 Cals 43 Protein 6 Carbs 16.5 Fats
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!

Ingredients

  • 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon salted butter
  • 1 cup red bell pepper chopped
  • 2 cloves garlic minced
  • 9 ounces fresh baby spinach, from two bags
  • 2 ounces 1/3 less fat cream cheese, I like Philadelphia
  • ¼ cup half & half cream
  • 3 tablespoons grated Parmesan cheese
  • kosher salt
  • fresh black pepper

Instructions

  • In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
  • Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
  • Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and 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 the hot pan.
  • Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
  • Divide the spinach mixture on the bottom of each plate and top with piece of fish.

Video

Notes

Refrigerate leftovers up to 2 days or freeze in individual containers for up to 3 months. Reheat in the microwave about 3 minutes.

Nutrition

Serving: 1fish filet with scant 1/2 cup spinach, Calories: 351kcal, Carbohydrates: 6g, Protein: 43g, Fat: 16.5g, Saturated Fat: 6.5g, Cholesterol: 78mg, Sodium: 300mg, Fiber: 2g, Sugar: 2g
WW Points Plus: 9
Keywords: cod fish florentine recipes, fish and spinach recipe, fish florentine, fish florentine recipe fresh spinach, fish spinach florentine

Photo Credit: Jess Larson

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632 comments

  1. Would it be possible to sub the cream cheese for boursin?

  2. Made this many times with different fish. My favorite tonight was salmon. Will never use any other fish. Salt, pepper , a lil spoonful of pesto and Parm on the salmon and cook in the air fryer. Comes out perfect .

  3. Husband: “You have become an amazing cook!”
    Me: Thanks Gina!!!😁👏

  4. It was amazing. I have used tilapia 3 times and it’s totally amazing. My husband is would eat it7 days a week. Thank you for the recipe.

  5. Ihave made this recipe many many times! I have used both cod and halibut fillets. Both are delicious but the halibut was unbelievably amazing. This is really a special occasion dish but is easy to prepare and ready in 20 minutes!

  6. Delicious!   I made it exactly as noted.  I used cod fillets.   We loved it!

  7. Delicious!!! Except for substituting chicken breasts for fish, I made the recipe exactly as written. Dinner was fast, easy and Oh So Good. Even my 2 yr old grandson gobbled down the Florentine. I served it with mashed potatoes.

  8. My husband and I LOVE this recipe, but I hate that it dirties two pans, so we don’t have it very often. i have tried making it by cooking the fish first and then setting the fish in the toaster oven at 200 degrees to keep it warm while I make the rest of the recipe. That works, if I don’t cook the fish completely first time around. Takes a little fiddling but it is doable.

  9. This was easy and delicious! I used cod and just got frustrated because my fish kinda fell apart :-(. Any suggestions for that?? But still tasted delicious no matter how it looked! lol Made some small red bliss roasted potatoes as a side with this and it was perfect. Thanks for the recipe that is now Pinned! 🙂

  10. Do you think i could sub strained greek yogurt for the cream cheese? 

  11. One of my family’s favorite meals! Simple and so delicious,  

  12. Has or would anyone use fresh walleye for this? We have a bunch of Walleye on hand and I just wasn’t sure if it would be a firm enough fish for this recipe?

    I saw someone mentioned scallops and that will definitely happen sometime soon! Thanks for that suggestion. 

  13. I am in the UK. Can you tell me what half and half cream is please? I notice you use it alot in your recipes. Many thanks

    • It is a product that is half milk, half cream. It may be called half cream in the UK? If not you can google how to make your own. 🙂

      • I have recently travelled to canada and looked for half and half. I beleive it was called 32percent fat . Im not sure if it is marketed the same in england.

  14. I made this with chicken and was hoping it would be similar to the “popeye pollo” served at a local resturaunt chain in Pittsburgh. It’s excellent! I’m not a fan of bell peppers but they do make it look pretty – I threw in a few spoonfuls of canned chopped tomatoes instead. Will definitely make again!