Fresh Fish Florentine:
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(corn, dye, egg, gluten, peanut, soy and tree nut free)
- 1 T. olive oil
- 1/4 cup chopped onion
- 1 clove crushed garlic
- 1 cup fresh spinach leaves, chopped
- 4 thin fish fillets(about 4 oz each), such as tilapia or flounder
- parsley and paprika, for garnish
- 1/2 T. arrowroot powder
- 1/2 cup fat free half and half
- 1 T. green onion, finely chopped
- 1/4 tsp. dried tarragon
- freshly ground black pepper
Preheat oven to 375 degrees.
Heat oil in a small skillet over medium heat. Add onion and garlic and saute till browned. Reduce heat, add spinach and cook until wilted. Portion the spinach mixture on top of the 4 fillets and spread out evenly. Roll up each fillet and place in a lightly oiled baking dish, seam side down. Sprinkle each roll with paprika and parsley.
Bake at 375 degrees for 15-20 minutes until fish is opaque(all white) and flakes easily. In the small skillet, whisk together the half and half and arrowroot. Heat over medium heat, continuously stiring until thickened. Stir in green onions, tarragon and black pepper. Serve over fish.
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