Haddock Florentine
Recipe - Dearborn Market
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
- 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.
- 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.
- 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.
- 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
Not Available
Not Available
Sunset® Flavor Bombs® Cherry Tomatoes On-The-Vine 12oz
$5.99$0.50/oz
Gourmet Garden Minced Garlic Paste, 4 oz
$4.99$1.25/oz
Bowl & Basket Baby Spinach, 5 oz
$2.99$0.60/oz
Bowl & Basket Plain Cream Cheese, 8 oz
$2.29$0.29/oz
College Inn 100% Natural Chicken Stock, 32 oz
$3.99$0.12/oz
Not Available
Not Available
Lemon 1 ct, 1 each
$0.69
Morton McCormick Iodized Salt & Pepper, Shaker Set
$2.99$0.57/oz
Directions
- 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.
- 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.
- 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.
- 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.