Baked Fish Florentine with Potatoes & Leeks

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5 minutes
30 Minutes
Baked Fish Florentine with Potatoes & Leeks

This dish is a quick and easy play on traditional fish florentine. We’ve left out the less-healthy items such as cream, cheese etc. The baked method only take about 30 minutes start to finish and is great for weekday nights. The roasted potatoes are optional, but go very well with this dish.


For the fish:

2 filets Pacific cod. Salmon or halibut also work well. Even chicken breasts work, but plan on an additional 15 minutes of baking time. 

1/2 stick unsalted butter 

2 lemons: First lemon, thinly sliced one half, zest and squeeze the other; second lemon, cut into wedges

1 cup parsley, chopped

2 cloves garlic, minced

1 leek, rinsed well and thinly sliced into rounds

Kosher salt and pepper to taste

1/2 cup white wine (optional but recommended)

1 teaspoon olive oil

1 bunch spinach, rinsed and chopped

For the potatoes:

1 1/2 pounds fingerling potatoes (any potato will work but fingerlings are nice for this dish)

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper to taste


For the fish:

1. Ideally, 30 minutes before making, remove butter from refrigerator. If it’s already at room temp, proceed to step 2.

2. Preheat oven to 375 degrees F. If making potatoes, proceed to additional steps below before moving on to step 3. 

3. Rinse, chop and dry spinach.

4. In a sauté pan, add 1 teaspoon of olive oil or butter. Add chopped garlic and sauté 1 minute. Add chopped spinach and a pinch of salt and pepper. Sauté until the spinach is wilted. Remove from heat. If there is excess liquid, place the spinach in a colander to drain, then return to the pan off the heat and set aside. 

5. Make a compound butter mixture by mashing butter, parsley, lemon zest, 1 teaspoon of lemon juice and  a pinch of salt and pepper. Mix well.

6. In a baking dish (with sides), spoon a dollop of the compound butter onto each cod filet. Place a thin slice of lemon on top of the butter and sprinkle with another pinch of salt and pepper.

7. Place a few more lemon wedges around the fish in the pan, along with leeks. If you have some white wine available, add a 1/4 cup around the fish. If not, squeeze some lemon juice or water (and add a few teaspoons of chicken stock if you have any to use up).

8. Bake until fully tender. This should take about 15-25 minutes depending on the type of fish.

9. While the fish bakes, make sure spinach is still warm. If it isn’t, lightly sauté again.

10. Place spinach on the bottom of a bowl. Next, scoop a filet of fish onto the spinach. Squeeze a few of the roasted lemon wedges into the pan sauce and pour sauce and leeks over the plated fish. Serve hot and enjoy!

For potatoes:

These should be prepared while you preheat your oven for your fish so the potatoes have enough time to cook. 

1. Rinse potatoes. If using fingerlings, which we suggest, keep whole. If using a larger potato, quarter/slice them into about thumb size.

2. Drizzle potatoes with 1 tablespoon of olive oil. Sprinkle with salt and pepper and.

3. Mix in 1 clove minced garlic. 

4. Place on a roasting pan and roast until fork tender (about 30 minutes).


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