Whitefish Florentine

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

 

Whitefish Florentine
Serves 2
Write a review
Print
Ingredients
  1. 2 mild whitefish fillets - Alaska pollock, catfish, grouper, haddock, Pacific cod, Pacific halibut, or Pacific rockfish
  2. 12 oz. frozen chopped spinach, cooked and pressed dry
  3. 1/4 cup mayonnaise
  4. 1/4 cup sour cream
  5. 1/4 cup grated parmesan cheese
  6. 1 14 oz. can quartered artichoke hearts, drained (optional)
  7. Additional grated parmesan for the top
  8. Fresh lemon juice
  9. Freshly grated pepper
Instructions
  1. 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
  1. You can easily double or triple this recipe. Bake as directed,
A Passion for Entertaining https://apassionforentertaining.com/