Haddock FlorentineHaddock Florentine
Haddock Florentine
Haddock Florentine
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Recipe - Gourmet Garage Corporate
Haddock Florentine
Haddock Florentine
Prep Time10 Minutes
Servings6
Cook Time18 Minutes
Ingredients
¼ cup Bowl & Basket extra virgin olive oil, divided
1 8 oz package Bowl & Basket sliced baby bella mushrooms
1 pint grape tomatoes, halved
2 tsp minced garlic
12 oz Bowl & Basket baby spinach
¼ cup Bowl & Basket cream cheese
¼ cup chicken stock
¼ cup Bowl & Basket grated Parmesan cheese
1 package Bowl & Basket Specialty Haddock Fillets, thawed
1 lemon, halved
Bowl & Basket Salt and pepper, to taste
Directions
  1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add mushrooms and saute until browned, 4-5 minutes, then add in tomatoes.
  2. Saute an additional 3-4 minutes or until tomatoes have softened slightly, then add in garlic and baby spinach and cook until all spinach has wilted, about one minute more.
  3. Stir in cream cheese and stock and stir until smooth, then stir in parmesan cheese and cook for an additional minute or until the cheese has melted. Season with salt and pepper to taste.
  4. Meanwhile, in another skillet, heat remaining oil over medium heat. Squeeze lemon juice over haddock fillets and season with salt and pepper, then cook 4-5 minutes per side in the preheated skillet until fully cooked and opaque. Serve fish immediately over the spinach florentine sauce.
10 minutes
Prep Time
18 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
¼ cup Bowl & Basket extra virgin olive oil, divided
Not Available
1 8 oz package Bowl & Basket sliced baby bella mushrooms
Not Available
1 pint grape tomatoes, halved
Angel Sweet Grape Tomatoes, 16 oz
Angel Sweet Grape Tomatoes, 16 oz
$5.99$0.37/oz
2 tsp minced garlic
Spice World Minced Garlic, 4.5 oz
Spice World Minced Garlic, 4.5 oz
$3.99$0.89/oz
12 oz Bowl & Basket baby spinach
Not Available
¼ cup Bowl & Basket cream cheese
Not Available
¼ cup chicken stock
Kitchen Basics Original Chicken Stock, 32 oz
Kitchen Basics Original Chicken Stock, 32 oz
$4.99$0.16/oz
¼ cup Bowl & Basket grated Parmesan cheese
Not Available
1 package Bowl & Basket Specialty Haddock Fillets, thawed
Not Available
1 lemon, halved
Bagged Lemons, 2 pound
Bagged Lemons, 2 pound
$13.98 avg/ea$6.99/lb
Bowl & Basket Salt and pepper, to taste
Maldon Sea Salt Flakes, 8.5 oz
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz

Directions

  1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add mushrooms and saute until browned, 4-5 minutes, then add in tomatoes.
  2. Saute an additional 3-4 minutes or until tomatoes have softened slightly, then add in garlic and baby spinach and cook until all spinach has wilted, about one minute more.
  3. Stir in cream cheese and stock and stir until smooth, then stir in parmesan cheese and cook for an additional minute or until the cheese has melted. Season with salt and pepper to taste.
  4. Meanwhile, in another skillet, heat remaining oil over medium heat. Squeeze lemon juice over haddock fillets and season with salt and pepper, then cook 4-5 minutes per side in the preheated skillet until fully cooked and opaque. Serve fish immediately over the spinach florentine sauce.