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.Print
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.