Frozen Fillets Florentine Or Fish For People That Really Dont Like Fish Recipes

Steps:

• Preheat the oven to 425 degrees.
• Melt 2 tablespoons butter in a saucepan. Add the flour, stirring with a wire whisk. Blend well and add the milk and cream, stirring. When thickened and smooth remove from the heat and add the cheese, cayenne pepper, salt and pepper, and blend well. Add the egg, stirring rapidly. Set aside and keep warm.
• Cut away and discard any tough blemishes on the spinach leaves. Rinse well and drain.
• Place spinach in a skillet and cook over medium heat, stirring constantly with a wooden spatula. When spinach is wilted, in about 3 minutes, transfer it to a colander and drain, pressing with the back of the spatula to extract liquid. Set aside.
• With 1 tablespoon butter, grease a baking dish large enough to hold the fish in one layer. Sprinkle 1 tablespoon of the shallots over the bottom. Add the fish and sprinkle with salt and pepper. Add the wine. Bring to a boil on top of the stove, then place in the oven. Bake 10 minutes.
• Meanwhile, heat the remaining butter in a skillet and add the remaining 1 tablespoon shallots, and the spinach, salt and pepper. Cook and stir for one minute, no longer. Smooth the spinach over the bottom of an oval baking dish. Carefully place the baked codfish pieces over the spinach. Cover and keep warm.
• Pour the wine liquid from the baking dish into a saucepan. Reduce it quickly by half. Add this to the cheese sauce and stir. Bring to a boil.
• Spoon the hot sauce evenly over the fish. Sprinkle with cheese and bake, uncovered, until bubbling and the fish is nicely browned on top.

Steps:

• You will want get the potatoes on first as these take the longest.
• Potatoes.
• In a medium bowl mix potatoes with oil and season with salt and pepper. Place in roasting pan with garlic cloves and cook in 200c oven for 30-40 minutes.
• Serve potatoes and garlic on the side and sprinkle with mint.
• For the Fish.
• In a saucepan bring some water to a boil and add spinach, for fresh cook until just wilted, for frozen cook until thawed, drain, let it cool and then squeeze excess liquid out.
• In a pan combine oil and butter and heat, add onions and cook until soft, add mushrooms and garlic, cook until mushrooms are slightly browned and soft set to one side.
• For the Sauce.
• Heat milk in a pan, add cayenne, nutmeg and paprika. When milk is almost boiling mix a little water with cornflour and pour into milk, stirring until mixture thickens.
• Add the cheeses, reserving the few tablespoons of Parmesan for the top, stir until melted.
• Poaching fish.
• In a large pan mix wine with herbs, add fish and poach for about 8 minutes until fish flakes but is not falling apart.
• Assembly.
• Mix mushroom and onion mixture into spinach, spoon into the bottom of a casserole dish covering the bottom.
• Lay fish fillets on top of the spinach, Pour the sauce over fillets, sprinkle with remaining Parmesan cheese.
• Grill until browned on top and bubbling.
• While I am grilling fish I put my potatoes over low heat on stove top to keep warm.

Steps:

• Prepare the marinade by mixing the sake, soy sauce (a reduced-sodium variety if you prefer), ginger, garlic, and brown sugar together in a small bowl.
• Reserve 1/4 cup of the marinade.
• Rinse the salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over it.
• Cover and let marinate in the refrigerator for 1 to 3 hours, spooning the liquid over any exposed parts of the fish once or twice.
• Prepare the grill or preheat the broiler to high heat.
• Remove the fish from the marinade and place on foil on the grill or a broiler pan.
• Broil or grill until done, being careful not to overcook.
• Pour reserved marinade over fish and serve at once.

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
• Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
• Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
• Calories: 153
• Protein: 28g
• Carbohydrates: 12g
• Fat: 2g
• Cholesterol: 54mg
• Sodium: 148mg
• Fiber: 2g