If you tried this recipe I would love to see it!Tag me on Instagram @whatsinthepanblog
Flounder Florentine
Flounder Florentine pairs delicate, mild fish with a garlicky spinach and parmesan cream sauce. The fish gets sautéed in garlic-infused oil so it picks up flavor without a heavy breading, then the same pan builds a quick spinach cream sauce with a second hit of garlic and parmesan stirred in at the end. It's a one-skillet main, built for a weeknight dinner that still looks like it took effort.
Servings: 2 fish filets
fish filets
Ingredients
For the Flounder
- 2 tablespoons olive oil
- 1 pound Flounder
- 4 garlic cloves, sliced
- Salt and pepper, to taste
For the Spinach Cream Sauce
- 1 tablespoon olive oil
- 9 oz spinach
- ½ cup heavy cream
- ½ cup shredded parmesan
- 2 garlic cloves, sliced
- Salt and pepper, to taste
Instructions
Make flounder
- Season the flounder with salt.
- Slice 4 garlic cloves (don't mince it) for sautéing with the flounder.
- Heat olive oil in a skillet over medium heat and add the garlic.
- Add the flounder to the skillet and sauté until cooked through.
- Remove the flounder from the skillet and set aside.
Make Florentine Sauce
- Slice the remaining 2 garlic cloves for the sauce.
- Add the sliced garlic to the skillet together with 1 tablespoon olive oil and sauté briefly.
- Add the spinach to the skillet and cook until wilted.
- Pour in the heavy cream and stir to combine.
- Add the shredded parmesan and stir until melted and the sauce thickens slightly.
- Season the sauce with salt.
Serve
- Place spinach Florentine sauce on the plate
- Add the flounder on top of the spinach and spoon the sauce over top.
Nutrition Facts
Flounder Florentine
Amount per Serving
Calories
687
% Daily Value*
Fat
54
g
83
%
Saturated Fat
22
g
138
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
24
g
Cholesterol
186
mg
62
%
Sodium
703
mg
31
%
Potassium
1191
mg
34
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
43
g
86
%
Vitamin A
13108
IU
262
%
Vitamin C
39
mg
47
%
Calcium
526
mg
53
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
Blot the flounder dry with a paper towel before it hits the pan — wet fillets steam instead of picking up any color, and flounder is thin enough that this matters more than it does with a thicker fish.
Flounder is done the moment it turns opaque and flakes with light pressure from a fork, usually just a couple minutes per side since the fillets are thin — pull it a beat early since it keeps cooking in the residual heat from the pan and the sauce.
