Fish Florentine

Name: Fish Florentine
Yield: serves 2
Ingredients: Olive oil spray; 2 packed cups roughly chopped fresh spinach; 1/2 to 3/4 pound fish fillets (sole, cod, halibut, salmon, etc.); 1 lemon, 1/2 thinly sliced, 1/2 cut into wedges; 3 to 6 garlic cloves, sliced; 2 or 3 tomatoes, thickly sliced; Grated Parmesan cheese, optional; Bread crumbs, optional

December 9, 2011

Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly Don’t be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.

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