Baked Cod Florentine; food styles

It’s Friday.

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

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Fish

Ingredients

Scale
  • 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

Instructions

  • 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.

Notes

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

Cod 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

Less common:

  • 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…..

It’s HUGE!

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’ll adjust.

I hope I’ll adjust.

I’m going to turn it on now.

4 thoughts on “Baked Cod Florentine; food styles”

  1. You’ll adjust. And you might even be able to read the screen without glasses if you use them. I do. I’m so thankful for the larger phones. 🙂

    I think hubs would like this dish. He’s not a big fan of fish unless it’s fried and for him, that’s perch. I however, like fish so I guess I could make this and he could just go hungry… 😉

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