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Fish Fillets with Spinach (Filets de Poisson Florentine)


Any time spinach is added to a French dish, it is titled Florentine.


  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 teaspoon instant chicken bouillon
  • Dash of ground nutmeg
  • Dash of ground red pepper
  • Dash of white pepper
  • 1 cup milk
  • 2/3 cup shredded Swiss or Cheddar
  • 1 (10 ounce) package frozen chopped spinach,thawed and well drained
  • 1 tablespoon lemon juice
  • 1 pound fish fillets, cut into serving pieces
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • Paprika


  1. Heat butter over low heat until melted; stir in flour, bouillon, nutmeg, red pepper and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minutes.
  2. Add Swiss cheese; cook, stirring constantly, just until cheese is melted.
  3. Place spinach in ungreased 12 x 7 1/2-inch or 8-inch square baking dish.
  4. Sprinkle with lemon juice.
  5. Arrange fish on spinach; sprinkle with salt.
  6. Spread sauce over fish and spinach.
  7. Bake uncovered at 350 degrees F until fish flakes easily with fork, 20 to 25 minutes.
  8. Sprinkle with Parmesan cheese and paprika.

Yield: 4 servings


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