Fish Florentine

Qty	Unit	Ingredient
21	ounces	Frozen Spinach
2	pounds	Whitefish Fillets
1 1/2	cups	Court Bouillon
3	tablespoons	Butter	Butter Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious Read more...
2	tablespoons	Flour	Flour Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes. In taste, flour Read more...
1/3	cup	Cream	Cream Cream is the thick, high-fat layer skimmed from the top of milk before homogenization. With a rich, smooth texture, it's versatile in cooking, from sauces to desserts. Available in several types like heavy, light, Read more...
1/2	cup	Swiss Cheese » grated
1	pinch	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1	dash	Black Pepper	Black Pepper Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy Read more...
2	tablespoons	Parmesan Cheese » grated

Prep Time	Process Time	Overall Time
15 Minutes	15 Minutes	30 minutes

1. Cook the frozen spinach according to package directions.

2. Drain in a colander, pressing with the back of a spoon to extract as much liquid as possible. Set aside.

3. Bring the Court Bouillon to a simmer on the stove.

4. Place the fish fillets in a baking dish and pour the bouillon over the fish.

5. Cover with a sheet of wax paper, and bake in a preheat 350°F oven for 5 to 7 minutes.

6. Drain the cooking liquid from the fish and reserve it.

7. Melt the butter in a saucepan on the stove over low heat.

8. Add the flour and cook, stirring constantly, for 3 minutes.

9. This makes a roux (liquid thickener).

10. Whisk in the reserved cooking liquid, and bring to a boil.

11. Add the cream and swiss cheese to the sauce, and stir until smooth and bubbly.

12. Taste it and season with salt and pepper, if needed.

13. Reheat your oven to broil.

14. Stir half the sauce into the spinach, and arrange the spinach on an ovenproof serving platter.

15. Arrange the fish on top of the spinach, and top each fillet with the remaining sauce.

16. Sprinkle the grated parmesan on top of the sauce, and place under the broiler for 1 to 2 minutes, or until lightly browned.