Description
When a dish is described with the word Florentine (or a la Florentine), it refers to the Florence region of Italy and a protein (often chicken) cooked with spinach in butter. It's typically topped with a Mornay sauce, some type of grated cheese, and then broiled in the oven. In this case, the fish is baked in the oven, and some shortcuts are taken in terms of the sauce; this recipe calls for cream of mushroom soup to create a savory sauce for the fish. Everything is topped with breadcrumbs for a crispy, flavorful contrast.
Ingredients
- 1 (12- to 16-ounce) bag chopped frozen spinach, thawed
- 1 1/2 pounds haddock or cod fillets
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1 cup soft breadcrumbs
- 2 tablespoons melted unsalted butter
Directions
- Gather the ingredients.
- Grease a 2-quart baking dish. Preheat oven to 375 F.
- Arrange thawed spinach in the bottom of the baking dish. Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
- Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
- Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
- Serve and enjoy.
