This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!


AUTHOR: Gina | Skinny Taste


  • 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)

  • 1 tablespoons extra virgin olive oil

  • 1 tablespoon salted butter

  • 1 cup red bell pepper chopped

  • 2 cloves garlic minced

  • 9 ounces fresh baby spinach, from two bags

  • 2 ounces 1/3 less fat cream cheese, I like Philadelphia

  • ¼ cup half & half cream

  • 3 tablespoons grated Parmesan cheese

  • kosher salt

  • fresh black pepper


  • In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.

  • Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.

  • Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.

  • Heat a separate skillet on medium high heat, add remaining oil and butter.

  • Season fish on both sides with salt and pepper and place on the hot pan.

  • Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.

  • Divide the spinach mixture on the bottom of each plate and top with piece of fish.

Source, images, credits & more information: Skinny Taste