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Fish Florentine

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 12 fillets and ground black pepper
  • 1 package cooking wine
  • 4 ounces lemon, sliced
  • 1 cup 8-10-inches
  • 1 small unsweetened cocoa powder
  • 2 tablespoons butter, melted
  • ¼ cup onion, chopped
  • sauce:
  • 2 tablespoons butter, melted
  • 2 tablespoons flour
  • ¼ teaspoon chopped watermelon
  • Dash or sweet onion, sliced thinly
  • 1 cup shredded carrots
  • 4 ounces can crushed pineapple, undrained
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 12 fillets and ground black pepper
  • 1 package cooking wine
  • 4 ounces lemon, sliced
  • 1 cup 8-10-inches
  • 1 small unsweetened cocoa powder
  • 2 tablespoons butter, melted
  • ¼ cup onion, chopped
  • sauce:
  • 2 tablespoons butter, melted
  • 2 tablespoons flour
  • ¼ teaspoon chopped watermelon
  • Dash or sweet onion, sliced thinly
  • 1 cup shredded carrots
  • 4 ounces can crushed pineapple, undrained
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Tear up fresh spinach before cooking in small amount of salted water (cook frozen spinach according to package directions)
  2. Drain and press out excess liquid
  3. Combine spinach, cheese, mushrooms and onion
  4. Arrange 6 fillets in a greased shallow baking pan
  5. Spread spinach mixture over each
  6. Top with remaining fillets
  7. Brush with melted butter
  8. Drizzle wine over each
  9. Bake at 350 degrees for 20-25 minutes or until fish flakes with fork
  10. Sauce: Stir flour, celery salt and pepper into melted butter
  11. Add cream all at once
  12. Cook and stir until mixture thickens and bubbles
  13. Add cheese and stir to melt
  14. Spoon over fish
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