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FISH FLORENTINE

1 tbsp minced shallots
1 tsp. minced garlic
2 tsps. olive oil
1/2 cup thawed& squeezed dry spinach
1/4 tsp. heavy cream
1 tsp. DijonS& P to taste

1/4 cup bread crumbs
2 tbsps. Parmesan
1 tsp. lemon zest
1 tbsp. olive oil
2 fish filets (6-7 oz. each)
Juice of 1/2 lemon

Heat oven 400. Spray baking dish. Saute shallots&garlic in 2 tsp oil in med. saucepan
over med-hi heat until soft , 2 mins. Add spinach saute liquid evaporates 1-2 min.
Whisk together cream& Dijon, stir into spinach. Bring mixture to simmer & cook 1 more min.
more min. Season spinach with s&premove from heat.
Combine bread crumbs, parmesan& zest – add1 tbsp. oil and toss to coat.
Place fish in preparedish; squeeze on lemon juice; s&P
Top fish with spinach mixture. then with bread crumb mixture. Bake fish until firm
about 12-15 mins.
SRVES 2 THIS DELICIOUS! SERCE WITH SOME KIND OF FANCY RICE.

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https://recipes.connorbowen.com/recipe/fish-florentine/