Fish Florentine with a Twist
"Florentine", gastronomically speaking, usually implies that spinach is a main ingredient of the recipe and frequently serves as a bed for fish or poultry. Cabbage and broccoli are used here in lieu of spinach and is topped with orange-infused bass fillets.
  • 1 tablespoon olive oil
  • 3 cups finely chopped green cabbage (about 8 ounces)
  • 1 pound broccoli, coarsely chopped
  • 2 large garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 tablespoon grated orange zest
  • 1/4 teaspoon salt
  • 4 striped bass fillets (1 pound total)
  • 1/2 cup grated Parmesan cheese
  • 2 navel oranges, 1 halved and 1 cut into 8 wedges

1. Preheat oven to 425°F.

2. In a large nonstick skillet, heat oil over high heat. Add cabbage, broccoli, garlic and pepper, and saute until vegetables are wilted, four to five minutes. Stir in orange zest and salt.

3. Transfer vegetables to a 7- x 11-inch baking dish. Top with fish fillets and sprinkle Parmesan cheese on top. Bake for 20 minutes, or until fish just flakes when tested with a fork.

4. Serve fish on a bed of vegetables. Just before serving, squeeze halved orange on top and serve with two orange wedges per person.

Nutritional Information
Per serving: 263 calories, 9.6g total fat, 3g saturated fat, 4.1g monounsaturated fat, 1.5g polyunsaturated fat, 5.5g dietary fiber, 29g protein, 17g carbohydrate, 99mg cholesterol, 441mg sodium.
Good source of: fiber, indoles, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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