Fish Florentine

  • Yield: 4 servings


2 (10-ounce) packages frozen chopped spinach
1/4cup all-purpose flour
1cup skim milk
1/2cup canned fat-free chicken broth
1/2cup nonfat sour cream
2pounds fish fillets
1teaspoon dried dillweed
Salt and pepper
2tablespoons lemon juice


  1. Preheat oven to 350F.
  2. Cook spinach according to package directions.  Drain very well; set aside.
  3. Place flour in a small saucepan and gradually whisk in milk and chicken broth.  Cook over medium heat until thickened, stirring, about 5 minutes.  Remove from heat and fold in sour cream.  Stir 1 cup of the sauce into spinach, mixing well.
  4. Spread creamed spinach on the bottom of a 2-quart casserole dish coated with nonstick cooking spray.  Arrange fish fillets over spinach.  Sprinkle fish with dillweed and salt and pepper and drizzle with lemon juice.  Pour remaining sauce over fish.  Bake, covered with foil, 30 minutes, or until fish is done and flakes easily when tested with a fork.

Nutritional Info *per serving

  • Calories 314
  • Fat 3.1g
  • Saturated Fat .7g
  • Cholesterol 122mg
  • Sodium 417mg
  • Carbohydrate 20.7g
  • Protein 48.8g