Time for mon mari’s least favorite protein: Fish
Okay, maybe not least…. I think he would attribute that to tofu and lentils.
And I think he actually likes fish – he just likes to complain about it better.
His complaining does make me strive to be more creative with our fish dishes.
Since he loves spinach, this was an easy success.
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Baked Cod Florentine
Cod filets baked on a bed of seasoned spinach, with a flavorful crumb topping
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Fish
- 12oz (360gr) cod, cut into 4 pieces
- 2 shallots, chopped
- 8oz (240gr) frozen spinach, thawed, squeezed dry
- 1/2 cup Greek olives, pitted, chopped
- 1/3 cup Greek yogurt
- 1/3 cup shredded cheese
- 2 tbs butter, melted
- 1 tsp paprika
- 1/4 tsp celery salt
- 3 tbs bread crumbs
- 1/4 cup grated Parmesan
- 1 tbs olive oil, plus a bit of dish
- Sauté shallots in oil until tender.
- Add spinach, yogurt, olives and cheese, stir well to combine.
- Spoon into a lightly oiled baking dish.
- Arrange cod on top of vegetables.
- Combine melted butter, paprika, salt, crumbs and Parmesan.
- Spread onto fish.
- Bake, uncovered, 400F (200C) for 15 – 20 minutes, depending on thickness of fish, until done. Fish is done when it starts to turn opaque and flakes with a fork.
- Remove and and serve.
If using fresh spinach, roughly chop, add to skillet after shallots are tender. Sauté until wilted. Then add yogurt, olives and cheese.
Keywords: cod, spinach, florentine
I posted this a few years ago, but it’s always nice to have a memory refresher… And the Cod Florentine reminded me. (And my new phone arrived and I want to go play)
A ‘style’ describes the way something is cooked or the ingredients used to flavor it.
Most of these may be familiar. For me it’s more important to remember the ‘style’ I don’t want….
The common styles:
- Florentine – with spinach
- Lyonnaise – with onions
- à la dijonnaise – with mustard
- au gratin – with a thin, browned crust, often with breadcrumbs (may or may not have cheese)
- à la meunière – coated with flour, sautéed, served with butter and lemon
- à la espagnole – with red peppers, tomatoes and garlic
- forestière – with mushrooms, diced potatoes, sliced truffles and gravy
- normande – with apples and Calvados
- Rossini – noodles, Parmesan, truffles and foie gras in a Marsala sauce
- provençale – tomatoes, onions, garlic, olives, anchovies, breadcrumbs
- Saint-Germain – with peas
- landaise – foie gras and truffles
- à la savoyarde – with cheese and potatoes
Not at all common (be warned):
- financière – cockscombs, truffles, mushrooms, olives, veal or chicken quenelles in Madiera sauce
- godard – same as financiere but with the addition of sweetbreads
- judic – small braised lettuces with cockscombs, truffles, kidneys in sauce demi-glace
- à la grecque – vegetables cooked in water, cooled and served cold
- toulousaine – with cockscombs, kidneys, sweetbreads, truffles, mushrooms in a sauce bound with egg yolk
- à l’oriental – usually with saffron
As to my new phone…..
I’m sure it’s not any bigger than any other of the newer, bigger phones. It’s not a phablet. I’m sure it’s a perfectly normal size. I don’t think it’s even on the biggest end of the big phones.
But to me, compared to my old one…. it’s HUGE.
I hope I’ll adjust.
I’m going to turn it on now.