Fish Fillet Florentine

Flounder or sole baked on a bed of chopped spinach and cottage cheese, topped with bread crumbs, at 375°F for 15 to 20 minutes.

Gluten-free with swapsNo added sugar

Contains: milk, fish, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Baked fish fillets with a golden crumb topping over creamy spinach

Prep 15 min
Cook 20 min
Total 35 min

Updated October 25, 2026

Jump to: Ingredients | Instructions | Tips | Print recipe

Florentine means with spinach, and this easy casserole from Sandra Mills's recipe book layers it under the fish: drained chopped spinach, then a thin coat of cottage cheese, then fillets of flounder or sole, topped with bread crumbs.

It bakes in about 20 minutes and makes a light, complete dinner.

Ingredients

1 package of frozen chopped spinach, defrosted
1 1/2 cups of small curd cottage cheese
1 pound of fish fillets (flounder, sole)
Bread crumbs, for topping

To make it gluten-free

For the bread or cracker crumbs, use gluten-free bread crumbs or panko.

See all our gluten-free recipes.

Instructions

Spinach layer. Drain the spinach and spread it over the bottom of a glass baking dish.
Cheese layer. Spread a thin coat of cottage cheese over the spinach.
Fish layer. Cover with a layer of the fish fillets. Sprinkle bread crumbs on top.
Bake. Bake at 375°F for 15 to 20 minutes.

Gluten-free with swapsNo added sugar

Tips

Squeeze the spinach very dry so the dish is not watery.
Fish is done at 145°F, when it is opaque and flakes easily with a fork.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc or Pinot Grigio. Wine pairing guide

More seafood recipes

All seafood recipes | All recipes | Cooking guide and safe temperatures