Fish Florentine

Name: Fish Florentine
Prep time: 60 min
Yield: 6
Cuisine: Internacional
Ingredients: 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

Deborah Dana

Oven-baked fish with a sauce of spinach, almonds, rice, and lemon.

Reviewed by Editorial Team of Kiwilimón

Published: 28-11-2009

Preparation

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.