Shelly's Recipe

FISH FLORENTINE

Category: Fish and Seafood

4 packed cups spinach, fresh, or 10 oz. frozen
1-1 1/2 lb fish fillets (see Tips below for suggestions)
1 lemon, scrubbed, sliced thinly
6-9 cloves garlic, peeled, sliced
4-6 tomatoes, cored and thickly sliced

Optional toppings:
Parmesan cheese, grated
Breadcrumbs

Preheat oven to 450. Spray inside of 3 1/2 or 4-quart cast iron Dutch oven and lid with olive oil. Layer the bottom thickly with spinach leaves, or slices of frozen spinach. Add a blanket of fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.

Lay down another thick layer of spinach. Fill to 7/8 full and arrange tomato slices on top. If desired, sprinkle lightly with Parmesan cheese or breadcrumbs, but it is not necessary.

Cover and bake for 45-52 minutes, or until aroma wafts from the oven and fish flakes easily with a fork. Serve with other half of lemon cut into wedges and, if desired, sprinkle with grated Parmesan. Serves 4

Tips: traditionally, this dish uses a flaky white fish such as a sole, cod or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly. Don't be afraid to literally push down the leaves with the heel of your hand. Just be sure that the rim of the pot is clear (no leaves hanging over) and the lid sits cleanly on the base before it goes into the oven.