Follow this recipe as is or feel free to use any of my substitutions I made for me to enjoy this, dairy free.
INGREDIENTS:
· 4 (5 oz) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut) *I USED COD
· 1 tablespoons extra virgin olive oil
· 1 tablespoon salted butter *SUB IN VEGAN BUTTER
· 1 cup red bell pepper chopped
· 2 cloves garlic minced
· 9 ounces fresh baby spinach (from two bags)
· 2 ounces 1/3 less fat cream cheese (I like Philadelphia) *SUB IN KITE HILL CREAM CHEESE
· ¼ cup half & half cream *SUB IN RIPPLE HALF & HALF
· 3 tablespoons grated Parmesan cheese *SUB IN VIO LIFE PROSOCIANO
· kosher salt
· fresh black pepper
DIRECTIONS:
1. In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
2. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
3. Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
4. Heat a separate skillet on medium high heat, add remaining oil and butter.
5. Season fish on both sides with salt and pepper and place on the hot pan.
6. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
7. Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Read more at https://www.skinnytaste.com/fish-florentine/#Bc4Jc0mA0OB5GwPi.99 https://www.skinnytaste.com/fish-florentine/
Recipe suggested by Brittany B.
