Fish Florentine


Get ready to dive into a dish that’s light, satisfying, and packed with flavour—this Florentine recipe featuring golden-seared white fish in a creamy spinach sauce that’s ready in a flash!

Florentine cuisine is all about that buttery spinach sauce, typically paired with poultry or fish as the star protein. While some versions may throw in red bell peppers or tomatoes, it’s that signature spinach sauce that steals the show.

After giving the fish a golden sear, it’s time to work some magic with onions, garlic, and butter to create a flavour explosion. A touch of red pepper flakes adds just the right amount of kick without overpowering the dish.

With its delicate yet flavorful sauce, this Florentine recipe is perfect for light spring or summer dining. Pair it with a fresh salad and a chilled glass of wine for the ultimate dining experience.

For a sauce that stays on point, opt for fresh spinach over frozen—it’ll keep things from getting too watery and ensure your dish maintains that perfect balance of flavour and texture.

5 from 1 vote

Fish Florentine

Dive into this Fish Florentine: salmon fillets, seared to perfection, luxuriate in a creamy spinach and garlic sauce with a hint of red pepper flakes and white wine. Elegant and irresistible—serve hot with a squeeze of lemon and savor the flavor ride!
Servings 4 people
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 3 tbsp unsalted butter
  • 4 salmon portions or haddock, cod, halibut, snapper; chicken if you dare but you haven't heard it from me
  • ½ cup thinly sliced sweet yellow onion about half!
  • 2 cloves garlic minced
  • ¼ cup heavy cream
  • ¼ cup dry white wine
  • 6 oz. fresh spinach
  • ½ tsp red pepper flakes optional
  • Sliced lemon for serving


  • Grab a piece of trusty paper towel and gently blot away any excess moisture from the surface. Now, it's seasoning time—hit that fish with a generous sprinkle of salt and pepper.
  • Alright, let's get that skillet sizzlin'!
    Melt two tablespoons of butter over medium heat until it starts to bubble and dance in the pan. Once it's bubbling away, gently place your fillets flesh side down and let 'em sear for a solid 3 minutes.
    Now, here comes the flip—grab those trusty tongs and carefully flip the fish over to sear for another 3 minutes on the other side.
    Once they're beautifully golden and cooked through, transfer those mouthwatering fillets to a waiting plate.
  • Toss in that last tablespoon of butter and let it melt away. Once it's bubbling, throw in those onions and let 'em soften up real nice for 5 minutes. Then, it's garlic, spinach, salt, and a little kick of red pepper flakes if you dare; sauté for 1 minute, and dial it down a notch—reduce that heat to low.
  • Here's where the magic happens: pour in the cream and wine, and let it all simmer until that sauce thickens up just right. We're talkin' about building flavour layers here, my friend—so keep that skillet rockin' until you've got yourself a sauce that's creamy, dreamy, and ready to elevate your fish to new heights.
  • Now, let's bring it all together: gently nestle those seared fillets back into the skillet, right into that luscious sauce. Let them simmer away for about 3 minutes, spooning that flavorful sauce over the fish every so often to ensure they're coated in all that goodness.
  • And when everything's looking just right, it's time to serve up your masterpiece!
    Plate those beautifully sauced fillets, garnish with some fresh lemon slices for a burst of brightness, and get ready to enjoy a dish that's as delicious as it is impressive. It's time to dig in and savour every flavorful bite; damn! that's!


Swap out the fish for tender chicken or turkey, and get ready for a whole new flavour adventure. Whether you’re a poultry enthusiast or just looking to mix things up, this recipe is sure to impress.
Calories: 355kcal
Course: Main Course
Cuisine: Italian
Keyword: Sauce

Join the Conversation

  1. Roxie Spencer says:

    5 stars
    I made this last night and it was delicious! My family really loved it. Thanks for a great recipe and super easy and quick to make. This will definitely make it into our weekly rotation.

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Cooking & Writing with by Dim McNami.
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