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