Snapper Florentine
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Entrees A delightful baked snapper Florentine featuring tender fish fillets over wilted spinach, topped with a creamy dill and lemon sauce. This quick and elegant dish comes together in under 30 minutes for a healthy weeknight dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | 4 Servings |
🔪 Key Equipment
- 9x13 shallow baking dish
- Wire whip
- Frying pan
- Platter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Pound | Fish Fillets | Snapper |
| As needed | Salt | To taste |
| As needed | Pepper | To taste |
| 3/4 Cup | Sour Cream | Blended |
| 1/3 Cup | Mayonnaise | Blended |
| 2 Tablespoons | Flour | Blended |
| 2 Tablespoons | Lemon Juice | Fresh |
| 1/4 Teaspoon | Dill Weed | Dried or fresh |
| 2 Pounds | Spinach | Or about 2 bunches |
| As needed | Water | Clinging to leaves |
Instructions
Step 1: Prep and Bake the Fish
- Arrange 1 pound fish fillets in a shallow baking dish (9x13).
- Season the fish with salt and pepper to taste.
- With a wire whip, blend 3/4 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons flour, 2 tablespoons lemon juice, and 1/4 teaspoon dill weed.
- Spread the creamy mixture evenly over the fish fillets.
- Bake at 400 degrees Fahrenheit until flaky and opaque — about 10 minutes.
Step 2: Wilt Spinach and Assemble
- Meanwhile, put 2 pounds spinach in a frying pan with water clinging to the leaves.
- Cover and cook over medium heat until the spinach wilts down.
- Drain the spinach thoroughly and arrange it on a serving platter.
- Place the baked fish fillets directly on top of the wilted spinach and serve immediately.
💡 Make-Ahead & Storage: The creamy sauce can be mixed a few hours in advance and stored in the refrigerator until ready to assemble and bake.
Original Recipe Scan
