A Florentine sauce is a classic of wilted spinach and cream. The addition of a whiting steaks with a crunchy Parmesan topping will make this a dinner favourite.
Parmesan Sprinkle
¼ C (60 ml) Panko crumbs
¼ C (60 ml) Parmesan cheese
½ tsp (2,5 ml) ground garlic
Zest of 1 small lemon
Salt and pepper
Fish Florentine
1 x 500 g box Sea Harvest Cape Whiting Steaks
Olive oil
¼ C (60 ml) finely chopped onion
1 medium red pepper, diced
2 garlic cloves, finely chopped
1 C (250 ml) fresh cream
1 Tbsp (15 ml) Dijon mustard
200 g baby spinach
A squeeze of lemon juice
Salt and pepper
Parmesan Sprinkle
Add all of the ingredients for the Parmesan sprinkle to a small bowl and whisk well to combine. Set a small frying pan over medium-high heat and add the sprinkle to the pan. Toast until golden, stirring regularly to prevent burning. Remove from the heat and set aside.
Fish Florentine
Preheat the oven to 200 ºC.
Place frozen Cape Whiting fillets onto a baking tray and bake for 20-25 minutes. Alternatively cook in an air fryer for the recommended time.
Add a glug of olive oil to a large frying pan over medium-high heat. Add the onion and red pepper and fry for 4 minutes until softened. Add the garlic and fry for another minute until fragrant.
Add the cream and the mustard and mix well to combine. Simmer for 5 minutes to reduce the cream slightly. Add the spinach and allow it to wilt into the cream. Add in a squeeze of lemon juice, then season with salt and pepper and remove from the heat.
Serve the Cape Whiting steaks on a bed of spinach with cream sauce. Top each steak with toasted Parmesan sprinkle and serve immediately.
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