Cod Florentine

This Florentine recipe can be made with many different kinds of white fish, including grouper, bass or halibut. Pan seared fish served on a creamy bed of spinach is a fresh, yet indulgent dish.
Time 25 minutes
Servings 4
Difficulty Easy




  • ½ tbsp Olive oil , extra virgin
  • ½ tbsp Butter
  • 1 cup Red bell pepper , chopped
  • 2 cloves Garlic , minced
  • 3 cups Spinach , fresh
  • cup Cream cheese
  • ¼ cup Cream
  • 3 tbsp Parmesan cheese , grated
  • ½ tbsp Olive oil , extra virgin
  • ½ tbsp Butter
  • 1 ½ lbs Cod , skinless, cut into 4 equal pieces
  • To taste Salt
  • To taste Black pepper , freshly ground
  • For garnish Lemon , sliced into quarters


  • In a large skillet over medium heat add olive oil and butter. Then add red bell pepper and garlic and cook for about 4 minutes.
  • Add spinach and season with salt and black pepper. Mix until the spinach wilts down. Add cream cheese, cream 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 black pepper and place on the hot pan.
  • Cook about 6 minutes on the first side and flip the fish over. Cook other side until cooked through and browned, about 5 additional minutes. 
  • Divide the spinach mixture on the bottom of each plate and top with piece of fish. Granish with fresh lemon wedges.


  • Any firm white fish works well (ie grouper, bass, halibut).
  • Alternately, you can use chicken, scallops or shrimp
  • For a thinner piece of fish, adjust the cooking time so you don’t over-cook it