For this recipe I took the basics from my favorite spinach artichoke dip and topped it with a mild whitefish. Oh my, what a wonderful combination. You can even make this ahead, up to six hours before serving, cover and refrigerate until ready to bake. I served this with focaccia bread and roasted carrots- need I tell you there were no leftovers? A truly wonderful combination.
Whitefish Florentine
2016-04-04 15:55:22
Serves 2
Ingredients
- 2 mild whitefish fillets - Alaska pollock, catfish, grouper, haddock, Pacific cod, Pacific halibut, or Pacific rockfish
- 12 oz. frozen chopped spinach, cooked and pressed dry
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated parmesan cheese
- 1 14 oz. can quartered artichoke hearts, drained (optional)
- Additional grated parmesan for the top
- Fresh lemon juice
- Freshly grated pepper
Instructions
- Cook and press dry the spinach. In a medium mixing bowl combine spinach, mayonnaise, sour cream, artichokes and 1/4 cup parmesan cheese. Mix well and put in a casserole dish. Top with fish fillet. Brush fish with lemon juice, pepper and top with additional cheese. Bake 350 - 20 - 25 minutes until fish flakes easily. I like to broil the fish for the last few minutes for a golden brown crust.
Notes
- You can easily double or triple this recipe. Bake as directed,
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