Fish on Friday just got fancy with Creamy Stuffed Fish Florentine
I haven’t done the best job at being consistent with my ‘Fish on Friday series’, but I’m going to try to jump back on the bandwagon with this amazing 30 minute dinner for Creamy Stuffed Fish Florentine. I love how this fish is stuffed with spinach and parmesan, then smothered in a deliciously seasoned white sauce. (Okay I know not the healthiest, but I’m trying; at least it’s homemade!) So let me take you through how it’s made!
Creamy Stuffed Fish Florentine Recipe
I think any recipe that calls for shallots is ‘fancy’ to me, and this one is no exception! If you’re not familiar with shallots, they’re in the onion family, but taste like onion and garlic got married and had a sweet mellow baby . Their taste is sharp like an onion when raw, but when cooked has a lovely mellow flavor with an almost garlic quality to it. Look for shallots next to onions in the produce aisles at your local grocer.
To start off this recipe, we’ll build the white sauce first. Begin by cooking a minced shallot in melted butter in a medium saucepan.
Add pressed garlic, then half-and-half with a little cornstarch whisked in to help it thicken as it cooks. Also LOTS of thyme, because well, thyme is delicious! Bring this sauce to a boil to thicken it, then we’ll move on to preparing the stuffing.
The stuffing for Creamy Stuffed Fish Florentine is a simple one; just thawed dried spinach mixed with some parmesan cheese and some of the white sauce we just finished cooking on the stove. It’s important to remove as much moisture from the spinach as possible, so I dump it into a kitchen towel and wring the heck out of it over the sink. It’s amazing how much water comes out!
Next, prepare the fish by blotting it dry with paper towels and seasoning it well with salt, pepper, and your favorite fish seasoning if you have some. Weber is a great brand and they always have excellent seasoning blends that I use in my everyday cooking! Make sure the fillets are all ‘skinned side down’ and distribute the stuffing evenly onto the center of each fillet. Fold the ends of the fillet over starting with the thin end to form a ‘fish bundle’.
Place all ‘fish bundles’ seam side down into a prepared baking dish, leaving a little space in between.
Now smother the fish with the rest of the amazingly, delicious shallot, garlic thyme sauce.
Sprinkle the top with crushed Ritz crackers and pop it in a very hot oven for about 15 minutes. In these pics I’m using Swai fillets (because they were a good price). They took about 17 minutes to cook through. If you want to use a thinner fish like Tilapia, it will cook faster, so keep an eye on it. The dish is ready when the fish easily flakes with a fork but is still moist. Just remember fish cooks fast so keep an eye on it!
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Fish on Friday tastes GOOD!
And here is the finished product, Creamy Stuffed Fish Florentine underneath a crunchy topping! Yum yum!
I haven’t always been able to observe ‘Meatless Monday’ and ‘Fish on Friday‘ as well as I’d like, but that’s life. I keep trying. I’ll always want to keep myself and my family healthy! I’d love to hear your feedback on this recipe and don’t forget to rate it as well! Enjoy!Print
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