Fish Florentine is one of those comforting, fuss-free suppers we come back to time and again - tender white fish baked over wilted spinach and blanketed in a proper cheese sauce. This fish Florentine recipe is as easy as it gets, and if you're short on time you can lean on a ready-made or packet cheese sauce and no one will be any the wiser. Use whatever white fish you fancy; cod, haddock and pollock all work beautifully.
Why we love this
We come back to this comforting, fuss-free supper time and again, tender white fish baked over wilted spinach under a proper cheese sauce.
What you'll need
Gather everything first, then the cooking feels calmer.
- 4 white fish fillets (any you like, e.g. cod, haddock or pollock)
- 1 onion, finely chopped
- 1 bag of baby spinach leaves
- Juice of 1 lemon
- 1 tbsp butter
- 1 tbsp plain flour
- 1 pint milk
- A large handful of grated cheese
- Salt and pepper, to taste
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Heat the oven to 180C/350F/Gas Mark 4.
- 2
Make the cheese sauce: melt the butter, stir in the flour and let it cook for a couple of minutes. Gradually add the milk, stirring all the time. Any lumps should disappear, but don't worry if a few remain - you can pass it through a sieve if all else fails.
- 3
When the sauce thickens, stir in the grated cheese and a little seasoning.
- 4
Meanwhile, boil a kettle, put the spinach in a colander and pour the boiling water over so the leaves wilt. Rinse in cold water and squeeze out any excess.
This is a brilliant recipe for using whatever white fish looks best on the day - haddock, cod, pollock or even a chunkier piece of monkfish all do the job. No fresh spinach? Frozen or tinned works perfectly well; just make sure it's well drained so the sauce doesn't go watery. A little grating of nutmeg into the cheese sauce is a lovely old-fashioned touch if you have some to hand. Serve with creamy mash or some crusty bread to make the most of every bit of that sauce.
Serve it with
Creamy mashed potato is the classic partner for soaking up every bit of that sauce, though crusty bread, new potatoes or a simple green vegetable all work well too.
Common questions
- What does 'Florentine' mean?
- In cooking, 'a la Florentine' simply means a dish served on or with spinach, usually finished with a creamy or cheesy sauce. So Fish Florentine is white fish baked over spinach under a cheese sauce.
- What's the best fish to use?
- Any firm white fish works well. Cod, haddock and pollock are the everyday favourites and all hold together nicely under the sauce. For something a little more special, a thick piece of monkfish is lovely too.
- Can I use frozen spinach?
- Absolutely. Frozen or tinned spinach is a handy stand-in for fresh - just defrost it and squeeze out as much water as you can, otherwise it can make the dish watery.
- How do I know when the fish is cooked?
- After about 15 minutes in the oven the fish should flake easily when you press it gently with a fork and look opaque all the way through. Thicker fillets may need a few minutes longer.
- Can I make the cheese sauce ahead, or use a shortcut?
- Yes - a homemade white sauce keeps happily in the fridge for a day, or you can use a good ready-made or packet cheese sauce to save time. Warm it through and loosen with a splash of milk if it's thickened up.
- What should I serve with Fish Florentine?
