Fish Florentine
Oven-baked fish with a sauce of spinach, almonds, rice, and lemon.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
6
Servings
- 6 fish fillets, (Red Snapper, Sole, Grouper, or Bass)
- 1 onion, finely chopped
- 1/4 teaspoons rosemary
- 1 teaspoon butter
- 300 grams spinach, chopped, cooked, and dried
- 1 cup rice, cooked
- 1/2 cups almonds, toasted and chopped
- 1 teaspoon lime juice
- 1 can cream of mushroom, of cabbages
- 1 teaspoon ground mustard
Preparation
1h
0 mins
Low
- In a skillet, sauté the onion and rosemary in butter until translucent.
- Add the spinach, almonds, rice, and lemon juice and mix well.
- Rinse the fish fillets in cold water and pat them dry with paper towels, then sprinkle with salt, pepper, and the juice of one lemon.
- Place about a quarter cup of the spinach mixture in the center of each fillet.
- Roll them up and secure with toothpicks, placing them in a Pyrex dish.
- Bake in the oven at 200 degrees Celsius for 20 minutes.
- Meanwhile, mix the sauce with the mustard and, if desired, a quarter cup of sherry.
- Cover the fillets with this sauce and cook for an additional 20 minutes.
- Before serving, mix the sauce well.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by