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My review
Cheesy Flounder Florentine
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rockie
"Healthy and delicious take on a favorite. We call this 'Milk Fish' in honor of a totally different recipe of a friend from the Philippines."
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Ingredients
55 m servings 544Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- Pour milk into a large skillet, place over medium heat, and place fish fillets into milk. Bring to a simmer and cook fish in milk for 1 minute. Transfer fillets to a plate and pour milk into a large measuring cup.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spinach fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer into a 2-quart casserole. Toss fettuccine with 1 tablespoon butter.
- Melt remaining 3 tablespoons butter in skillet over medium heat and whisk flour into butter, stirring constantly until mixture forms a paste. Cook and stir for 1 minute, then whisk reserved milk and chicken stock into flour mixture until thoroughly combined. Bring to a simmer, reduce heat to low, and simmer until sauce has thickened, about 5 minutes, stirring often. Remove sauce from heat; whisk in Dijon mustard, black pepper, nutmeg, 1/4 cup of Parmesan cheese, and 1/4 cup of Gruyere cheese.
- Spread spinach over fettuccine noodles; arrange fillets on top of spinach. Pour sauce over the fish and sprinkle remaining Parmesan and Gruyere cheeses over the top.
- Bake in the preheated oven until sauce is bubbling, about 15 minutes. Heat the oven's broiler and broil until cheese topping is browned, 1 to 2 more minutes.
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Footnotes
- Cook's Note:
- You can use 1 to 1 1/2 pounds of firm white fish in this recipe.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
6/16/2014
absolutely loved it. easy to make. used flounder, fresh organic spinach, provolone, parmesan, Italian seasoning, old bay, garlic powder, leftover angel hair pasta: EXCELLENT!!! Can use with lot...
Most helpful critical review
4/6/2013
This recipe, made exactly like directions, is way too bland for me. I added some Panko bread crumbs on top, but I think the previous reviewer's idea of sea salt with Italian seasonings would do...
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6/16/2014
absolutely loved it. easy to make. used flounder, fresh organic spinach, provolone, parmesan, Italian seasoning, old bay, garlic powder, leftover angel hair pasta: EXCELLENT!!! Can use with lot...
3/22/2015
Delicious...used regular fettuccini, and fresh spinach, and cheese on hand.....but it turned out very good, and rich. Had leftovers, which were also very good.
3/26/2013
Just made and ate this recipe - amazing and super easy. The only alterations I made: 1. I added sea salt with herbs de provence to the sauce 2. My grocery store does not sell spinach fettucini ...
4/6/2013
This recipe, made exactly like directions, is way too bland for me. I added some Panko bread crumbs on top, but I think the previous reviewer's idea of sea salt with Italian seasonings would do...
3/25/2017
My husband and I liked this but I had to make changes based on the ingredients I had on hand. I didn't have spinach fettuccine,so I used thin spaghetti. I also had to substitute using curry powd...
1/12/2015
Came out great. Usually make Florentines by just putting fish or chicken on top of frozen spinach and topping with bread crumbs and cheese. Then you have to make a side. Loved making the sauce a...