Fish Florentine

• servings: 4 servings
• total time: 20 minutes

Ingredients

4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, flounder, bass or halibut)

1 tablespoons extra virgin olive oil

1 tablespoon salted 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)

¼ cup half & half cream

3 tablespoons grated Parmesan cheese

kosher salt

fresh black pepper

Directions

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.

Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.

Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.

Heat a separate skillet on medium high heat, add remaining oil and butter.

Season fish on both sides with salt and pepper and place on the hot pan.

Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.

Divide the spinach mixture on the bottom of each plate and top with piece of fish.

Nutrition

• Serving Size: 1 fish filet with scant
• Calories: 351 kcal
• Total Fat: 16.5 g
• Saturated Fat: 6.5 g
• Cholesterol: 78 mg
• Sodium: 300 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 43 g