Fish Florentine

This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!

4 (5 oz) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
1 Tbsp. extra virgin olive oil
1 Tbsp. salted butter
1 cup red bell peppers chopped
2 cloves garlic minced
9 oz fresh baby spinach, from two bags
2 oz cream cheese
¼ cup half and half cream
3 Tbsp. Parmesan cheese, grated
kosher salt
black pepper, freshly ground

In a large skillet over medium heat add ½ Tbsp. of olive oil and ½ Tbsp. of butter, red bell pepper and garlic and cook for about 4 minutes.

Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.

Add cream cheese, half and half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.

Heat a separate skillet on medium high heat, add remaining oil and butter.

Season fish on both sides with salt and pepper and place on the hot pan.

Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.

Divide the spinach mixture on the bottom of each plate and top with piece of fish.

Makes 4 servings.