Fish Florentine

Fish Florentine is a fish dish prepared Florentine style. Pan fried fish is served on a bed of wilted spinach and red capsicum with Mornay sauce and grated cheese.

I love seafood, I love fish, most of the dishes that uses this as a main ingredient are always close to my heart and I will be easily pleased. Most seafood like fish is quite an easy ingredient to deal with, it cooks really fast, it is very versatile and on its own its already tasty so it’s quite hard to fail this one. There are many fish dishes that is on my top list, like sinigang, ginataan, in black bean sauce, in curries and our recipe for today Fish à la Florentine or simply Fish Florentine.

Florentine or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence where protein is served on a bed of wilted spinach with Mornay sauce and grated cheese then broiled to brown the top. Popular proteins used on this are eggs, poultry or fish which will be our recipe for today. You can use any white fleshed fish on this recipe and the ones I will be using today is trevally.

I never realized I would say this to a kale salad, “It’s ridiculously damn delicious”. I had 3 serves of this.

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Fish Florentine

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Italian


Fish Florentine is a fish dish prepared Florentine style. Pan fried fish is served on a bed of wilted spinach and red capsicum with Mornay sauce and grated cheese.




  • 4 pcs 170 g white firm fish fillet (such as grouper, snapper or trevally)
  • 2 tbsp olive oil
  • salt
  • fresh black pepper


  • 250 g baby spinach
  • 1 small red capsicum, chopped
  • 3 tbsp cream cheese
  • 1/4 cup cream
  • 1/4 cup water
  • 3 tbsp grated Parmesan cheese
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • salt
  • freshly ground black pepper


  1. Season fish with salt and freshly black pepper. Set it aside.
  2. In a pan heat olive oil in high heat, once it starts to smoke pan fry fish for 4 minutes on each side or until cooked through and browned. Set this aside.
  3. Using the same pan, lower the heat then add the butter. Sauté garlic and cook until fragrant but not browned.
  4. Add capsicum then continue to cook for 2 minutes.
  5. Add spinach, stir until wilted then add the cream cheese, cream, water and parmesan cheese, gently simmer for 4 minutes. Season with salt and freshly ground black pepper.
  6. Place fish on top then serve topped with shaved parmesan on top.


7 Responses

  1. The fish looks so tender and succulent and that creamy spinach sauce looks amazing!

  2. I love how this looks in the pan. I have always done Florentine combined on the plate but I love this!

  3. suituapui says:

    Not crazy about the frozen white fish or dory here.

  4. I’ve actually never prepared anything “florentine-style.” It sounds like a great sauce that would go well with many proteins though!

  5. This sounds like a delicious recipe! I love the Florentine style of cooking, but I’ve never used it with fish. We don’t cook fish at home very often, but this recipe is definitely going on our list of dinners to make soon!

  6. Raymund, your fish looks absolutely delicious and I’m sure it tastes the same.

  7. I somehow missed this recipe, Raymund. I love fish and seafood, as well, and anything Florentine works for me. (I once had chicken livers Florentine wrapped in crêpes.) This also looks perfect for a mid week meal.

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