Florentine Style Fish

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tilapia fillets (or fish of your choice)
• 1 tablespoon all purpose sodium-free seasoning (i use mrs. dash)
• 2 tablespoons lemon juice, fresh is best
• 2 tablespoons olive oil
• 1 (10 3/4 ounce) can cream of asparagus soup (cream of celery, cream of mushroom, or whatever you like or have on hand works well)
• 1/2 cup half-and-half (or enough to make soup nice and creamy but not too thin)
• 2 tablespoons parmesan cheese, grated (i use kraft)
• 10 ounces fresh spinach (i do not chop the spinach)
• 8 ounces mushrooms, quartered (i use baby bella)
• 2 tablespoons olive oil

Recipe

• 1 sprinkle mrs. dash seasoning and lemon juice on both sides of fish filets.
• 2 wrap fish filets in aluminum foil and place in refrigerator for 30 minutes to an hour.
• 3 preheat oven to 400 degrees fahrenheit.
• 4 use the olive oil to coat a baking dish large enough to hold the fish filets in a single layer.
• 5 blanche spinach in a large pot of boiling water for 2 to 3 minutes. drain in a colander.
• 6 combine cream of asparagus soup, half and half, and parmesan cheese. stir until well blended.
• 7 layer 1/2 the spinach, 1/2 the mushrooms, and 1/2 the cream sauce in the bottom of the baking dish in order listed.
• 8 place fish filets on top of the mixture.
• 9 layer the remaining half of the spinach, mushrooms, and cream sauce on top of the fish filets.
• 10 place in preheated oven for approximately 20 to 30 minutes. for tilapia i watch for the first bubbles to appear in the sauce and continue cooking for an additional 10 minutes.
• 11 adjust time for type of fish used, careful not to overcook.