FISH FLORENTINE

Ingredients

• 4 (6 oz) firm fish fillets, boneless (I used grouper, but sea bass or salmon or halibut would work too)
• 1 T Banner Butter Roasted Garlic + Basil + Parsley butter (or plain butter)
• 1 T Banner Butter Red Pepper Mash butter (or plain butter)
• 1 large red bell pepper, seeded + thinly sliced
• 3 cloves garlic, crushed + minced
• 6 C baby spinach
• 1/4 C mascarpone cheese (or cream cheese)
• 1/4 C half + half
• 1/4 C grated Parmesan
• 1/3 C dry white wine
• flaky sea salt
• cracked black pepper

Instructions

1. In a large skillet or dutch oven fitted with a lid, melt the Roasted Garlic + Basil + Parsley butter (or plain butter) over medium heat.

2. Add the red bell pepper and garlic and sauté for 4 - 5 minutes.

3. Add the spinach and sauté until it wilts.

4. Add the mascarpone, half + half and grated Parmesan. Season with sea salt and cracked pepper. Stir until the mixture resembles creamed spinach. Remove from heat.

5. In a separate large skillet, over medium high heat, melt the Red Pepper Mash butter (or plain butter).

6. Place the fish fillets in the hot pan. Cook 5 minutes on one side, gently flip and cook for an additional 5 minutes.

7. Transfer the fish to the skillet with creamed spinach mixture. Add the dry white wine. Bring to a simmer and cook, covered, for 5 minutes.

8. Divide the fish and spinach mixture between four plates and enjoy immediately. A warm, crusty baguette pairs perfectly with this meal.

Serves 4

To Be Noted

• This is my adapted version of the Fish Florentine recipe on skinnytaste.com.

Category: Lunch + Dinner

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