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.