Whitefish Florentine comes from the blog A Passion for Entertaining. For this recipe, Carol Lou took the basics from her favorite spinach artichoke dip and topped it with a mild whitefish. You can even make this ahead, up to six hours before serving, cover and refrigerate until ready to bake. She served this with focaccia bread and roasted carrots – need she say there were no leftovers?
- 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
Directions:
- Cook and press the spinach dry.
- 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 at 350 degrees for 20 – 25 minutes until fish flakes easily. Try broiling the fish for the last few minutes for a golden brown crust.
Carol Lou has been involved in culinary exploits for many years including running a gourmet food business and producing and selling Peter B’s Pecan Crunch (Peter B’s is a family recipe that Carol Lou produced commercially and now makes seasonally for friends and family during the holidays). She has traveled extensively and sampled some of the best restaurants in the United States. Carol Lou says that anything that involves food, entertaining and friends can only be a wonderful experience.
