You know those nights? The ones where the clock is ticking, the kids are buzzing around like a swarm of happy little bees, and you just *need* something warm, comforting, and utterly delicious on the table without all the fuss? Yeah, I know them too. And that’s precisely when this fish florentine baked recipe swoops in to save the day. It’s not fancy, not complicated, but oh my goodness, it’s pure magic in a baking dish. Imagine tender flaky fish nestled in a creamy, dreamy spinach sauce, all baked under a golden, bubbly topping. It’s like a warm hug on a plate, and honestly, it’s become one of those staple dishes in our house that everyone, and I mean *everyone*, requests. It’s way better than those sad, dry fish casseroles from childhood, I promise!
What is fish Florentine Baked?
So, what exactly is this delightful dish we call fish florentine baked? Think of it as a slightly more elegant, super flavorful cousin to a tuna Noodle Casserole, but without the noodles and with a whole lot more sophistication. “Florentine” is the culinary world’s fancy way of saying it features spinach. So, at its heart, this is a baked fish dish where spinach plays a starring role, usually enveloped in a creamy sauce. It’s a classic combination, really, the richness of a good sauce with the fresh, slightly earthy notes of spinach. This particular rendition takes that classic idea and turns it into a wonderfully easy weeknight meal that feels special enough for company. It’s essentially a one-dish wonder that brings together protein, vegetables, and a luscious sauce for a satisfying and wholesome meal. No complicated steps, just pure, unadulterated deliciousness.
Why you’ll love this recipe?
Honestly, there are so many reasons this fish florentine baked has earned a permanent spot in my recipe rotation. First off, the FLAVOR! It’s just incredible. The fish becomes so tender and moist as it bakes, and it soaks up all that gorgeous, creamy spinach sauce. It’s savory, rich, and just perfectly seasoned. Then there’s the SIMPLICITY. This is a lifesaver on busy nights. I can whip it up in about 15-20 minutes of active prep time, and then the oven does all the heavy lifting. No constant stirring, no fiddly steps. It’s also surprisingly COST-EFFICIENT. Using everyday ingredients like frozen spinach, some basic pantry staples, and a good value white fish makes this an incredibly budget-friendly option that doesn’t skimp on taste. And the VERSATILITY? Oh, you can totally play around with this! I’ve used cod, haddock, tilapia, even salmon when I’m feeling a bit decadent. You can swap out the cheese, add a pinch of nutmeg for warmth, or even toss in some cooked pasta or rice if you want to make it even heartier. What I love most about this fish florentine baked is that it feels incredibly comforting and satisfying, yet it’s packed with goodness. It’s a dish that never fails to bring smiles to the table, and it’s proof that delicious, home-cooked meals don’t have to be complicated or time-consuming. It’s a winner, plain and simple.
How do I make Florentine Baked Fish?
Quick Overview
The beauty of this fish florentine baked lies in its straightforward nature. We’re talking about gently combining a creamy spinach mixture with your favorite flaky white fish, pouring it all into a baking dish, and letting the oven work its magic until everything is bubbling and golden. It’s a process that’s incredibly forgiving, making it perfect for even novice cooks. The whole thing comes together with minimal fuss, ensuring a delicious and comforting meal is ready with surprising ease. You’ll be amazed at how quickly you can go from raw ingredients to a restaurant-worthy dish right in your own kitchen.
Ingredients
What is the main batter?
Okay, so for the heart of our creamy sauce, you’ll want about 2 tablespoons of butter. It’s the base for that lovely richness. Then, we’ll need about 1/4 cup of all-purpose flour to help thicken it all up. For the liquid, 2 cups of milk is generally perfect. I’ve experimented with almond milk and found it makes it even creamier, which is a fun little twist! You can also use half-and-half if you want to go extra decadent, but regular milk works beautifully. For that signature Florentine flair, we need a good 10-ounce package of frozen chopped spinach, thawed and squeezed *really* dry. Seriously, squeeze out every last drop of water – this is key to avoiding a watery sauce! And for a touch of cheesy goodness, about 1/2 cup of grated Parmesan cheese is just divine. A pinch of salt and a good grinding of Black Pepper are essential for flavor, and if you’re feeling it, a tiny pinch of nutmeg or a dash of garlic powder can elevate it further.
For the Filling (the star of the show):
Now for the fish! I usually go for about 1.5 to 2 pounds of flaky white fish fillets. Think cod, haddock, tilapia, or even pollock. You want something that flakes nicely. Cut them into bite-sized pieces, about 1-2 inches. This helps them cook evenly and makes it easier to serve. If you’re using frozen fish, make sure it’s fully thawed and patted dry. You don’t want any extra ice crystals interfering with the cooking.
For the Topping (that golden crust):
For that irresistible golden topping, I love using about 1 cup of Panko breadcrumbs. They get so wonderfully crispy! If you don’t have Panko, regular breadcrumbs will work, but they might not be quite as crunchy. A tablespoon or two of melted butter to toss the breadcrumbs in adds fantastic flavor and helps them brown beautifully. Sometimes I’ll mix in a little extra grated Parmesan here too, just for good measure!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven preheated to 375 degrees Fahrenheit (190 degrees Celsius). While it’s heating up, grab an 8×8 inch or a similar-sized baking dish. You don’t need to grease it heavily; a quick spritz of cooking spray or a light brush of butter is perfectly fine. We just want to make sure nothing sticks.
Step 2: Mix Dry Ingredients
Grab a medium saucepan and melt your 2 tablespoons of butter over medium heat. Once melted and a little bubbly, sprinkle in the 1/4 cup of all-purpose flour. Whisk it together constantly for about 1-2 minutes until it forms a smooth paste, sometimes called a roux. This step is important because it cooks out that raw flour taste and starts to thicken our sauce beautifully. You’re looking for a pale, nutty aroma. Don’t let it brown too much at this stage.
Step 3: Mix Wet Ingredients
Now, while whisking the roux, slowly start pouring in your 2 cups of milk. Keep whisking continuously to prevent any lumps from forming. It might seem a little thin at first, but as it heats up, it will start to thicken. Keep it over medium heat, whisking, until the sauce reaches a nice, creamy consistency that coats the back of a spoon. This usually takes about 5-7 minutes. You’re aiming for something that’s not runny but not gloopy either. If it seems too thick, you can always whisk in another splash of milk.
Step 4: Combine
Once your sauce has thickened, take the pan off the heat. Now, stir in the thoroughly squeezed frozen spinach. Make sure you’ve gotten as much liquid out as possible! Stir in the 1/2 cup of grated Parmesan cheese until it’s melted and incorporated. Season generously with salt and freshly ground Black Pepper. Taste it! This is your chance to adjust the seasonings. If you like, add that pinch of nutmeg or garlic powder now. Give it a really good stir to make sure everything is well combined and the spinach is evenly distributed throughout the creamy sauce.
Step 5: Prepare Filling
If you haven’t already, prepare your fish. Make sure it’s thawed, patted dry, and cut into bite-sized pieces. This is where you can really get creative. If you want to add a little something extra to the fish itself, you can lightly season the fish pieces with salt and pepper before adding them to the sauce. Some people like to add a squeeze of lemon juice over the fish at this stage, which adds a lovely brightness. Just gently toss the fish pieces into the spinach mixture. You don’t want to break them up too much, just ensure they’re coated in that lovely sauce.
Step 6: Layer & Swirl
Gently pour the fish and spinach mixture into your prepared baking dish, spreading it out evenly. You can give the top a gentle smooth with your spatula. If you’re feeling fancy, you can create some nice swirls on top with your spatula for a more rustic look, but it’s totally optional. The most important thing is that the fish is mostly covered by the sauce.
Step 7: Bake
Now for the crucial part: baking! Pop that dish into your preheated oven. Bake for about 20-25 minutes. You’re looking for the sauce to be bubbling around the edges and the fish to be cooked through and flaky. A good way to test is to gently insert a fork into one of the larger fish pieces; it should flake easily. The top might not be golden brown just yet, and that’s okay because we’re adding a topping next!
Step 8: Cool & Glaze
While the fish is baking, or just as it’s finishing up, prepare your topping. In a small bowl, toss the 1 cup of Panko breadcrumbs with 1-2 tablespoons of melted butter until evenly coated. You can also add a tablespoon of grated Parmesan cheese here if you like. Once the fish has baked for about 20 minutes and is almost done, carefully remove the dish from the oven. Sprinkle the buttered Panko breadcrumbs evenly over the top. Then, return the dish to the oven for another 5-10 minutes, or until the breadcrumbs are golden brown and crispy, and the sauce is still happily bubbling away. Keep an eye on it so the breadcrumbs don’t burn!
Step 9: Slice & Serve
Once it’s out of the oven and that beautiful golden topping is achieved, let it rest for about 5 minutes. This is *so* important! It allows the sauce to set up a little, making it easier to serve and preventing you from burning your mouth. Then, simply slice into portions and serve hot. The aroma alone will have everyone at the table eager to dig in. Enjoy that amazing fish florentine baked!
What to Serve It With
This fish florentine baked is honestly a meal in itself, but I love pairing it with a few things to make it even more special. For a simple, elegant BREAKFAST, I often serve a smaller portion with a side of some fluffy Scrambled Eggs. The creamy sauce and the eggs are a match made in heaven! If you’re going for BRUNCH, this dish really shines. I’ll serve it with some roasted asparagus or a fresh green salad with a light vinaigrette to cut through the richness. A slice of crusty bread for dipping into that incredible sauce is a must! It also makes a wonderful light DINNER main. I find that a side of fluffy white rice or quinoa is perfect for soaking up any extra sauce, or you could serve it with some steamed green beans or broccoli. And for those COZY NIGHTS when you just want pure comfort, a big, hearty portion of this fish florentine baked all on its own is pure bliss. Sometimes, I’ll even serve it with some crusty garlic bread for mopping up every last bit of that delicious sauce. My kids often ask for this with a side of their favorite pasta, which is another great option if you want to stretch it a bit further or just make it extra kid-friendly.
Top Tips for Perfecting Your Fish Florentine Baked
After making this fish florentine baked more times than I can count, I’ve picked up a few tricks that I swear by. For the ZUCCHINI PREP (wait, I mean fish prep!), the most crucial thing is to ensure your fish is fully thawed and patted *very* dry. Any excess moisture will make your sauce watery. For MIXING ADVICE, remember that while you want to combine everything well, you don’t want to overwork the fish. Gently fold it into the sauce to keep the fillets intact. When it comes to the SWIRL CUSTOMIZATION, that’s more for aesthetics, but a few gentle swirls with a spatula can make it look extra appealing. If you’re not a fan of the Panko topping, you can skip it entirely, or try a sprinkle of shredded cheddar or Gruyere cheese over the top before baking for a different kind of golden crust. For INGREDIENT SWAPS, feel free to experiment! If you don’t have milk, heavy cream will make it incredibly rich, or even a good quality Vegetable Broth can be used in a pinch, though it won’t be as creamy. For BAKING TIPS, always keep an eye on your dish. Ovens can vary, so the baking time is a guideline. If the topping is browning too quickly, you can always loosely tent the dish with foil. My biggest lesson learned has been the importance of squeezing the spinach dry – seriously, don’t skip that step if you want a thick, luscious sauce! I also found that adding a tiny pinch of cayenne pepper to the sauce gives it a wonderful, subtle warmth that really complements the spinach and fish. Trust me on this one!
Storing and Reheating Tips
This fish florentine baked is actually quite forgiving when it comes to leftovers, which is fantastic. If you have any that is! You can store leftover baked fish florentine in an airtight container in the refrigerator for up to 3 days. I find that it holds up really well. If you plan to freeze it, it’s best to do so *before* baking, or if you have leftovers, freeze them in a freezer-safe container. It should be good in the freezer for about 2-3 months. When you’re ready to reheat, if it’s from the fridge, you can gently warm it up in the oven at around 350 degrees Fahrenheit (175 degrees Celsius) for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, but be careful not to overcook it, as the fish can become dry. If you’ve frozen it, thaw it overnight in the refrigerator, then reheat as directed. For the topping, it might not be as crispy after reheating, but it will still be delicious. If you want to crisp up the topping after reheating, you can pop it under the broiler for a minute or two, watching it very closely!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to fish florentine baked recipe! I truly hope you give this a try. It’s one of those dishes that feels so rewarding to make because it’s simple, uses readily available ingredients, and the result is just pure comfort and flavor. It’s a dish that has brought my family so much joy, and I’m confident it will do the same for yours. It’s perfect for those nights when you need a little something special without a lot of fuss, or even when you’re just craving that warm, creamy, savory goodness. If you love this, you might also enjoy my Creamy Lemon Herb Baked Cod or my Quick Salmon Patties – they’re in a similar vein of easy, delicious seafood! I can’t wait to hear how your fish florentine baked turns out, so please leave a comment below and let me know your thoughts or any fun twists you tried! Happy cooking!
Fish Florentine Baked
Ingredients
Main Ingredients
- 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, flounder, bass or halibut)
- 1 tablespoon 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)
- 0.25 cup half & half cream
- 3 tablespoons grated Parmesan cheese
- kosher salt
- fresh black pepper
Instructions
Preparation Steps
- In a large skillet over medium heat add 0.5 tablespoon of olive oil and 0.5 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach, season with a pinch of salt and pepper, and 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 for 6 minutes on the first side, then flip fish over and cook the other side for an additional 5 minutes, until cooked through and browned.
- Divide the spinach mixture on the bottom of each plate and top with a piece of fish.
