Baked Fish Florentine

A deliciously fish dish that’s so simple to prepare! Cooking fish fillet in a creamy mustard and spinach sauce and top with crushed potatoes that will become golden and crisp in the oven. This brilliant tasting bake needs only simple and little preparation!


  1. Boil a kettle • Preheat the oven to 220°C • Cut the potatoes (skins on) into small bitesized pieces • Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 12-15 minutes or until fork-tender • Meanwhile, re-boil the kettle • Dissolve the ricotta cheese and ½ [1] vegetable stock cube in 70ml [120ml]boiled water • Once dissolved, add the wholegrain mustard, 100ml [200ml] milk and a generous grind of black pepper – this is your creamy stock.
  2. Wash the spinach, then add it to a colander and pour boiled water over it until it starts to wilt • Rinse the wilted spinach under the cold tap until it’s cool • Once cool, squeeze the water out of the spinach as much as you can and then chop it roughly • Chop the smoked fish fillets into bite-sized pieces • Add the chopped fish, spinach and creamy stock to an oven-proof dish • Give everything a good old mix up.
  3. Once tender, drain the potatoes and return them to the pot with a very generous drizzle of vegetable oil and a pinch of salt • Crush the potatoes lightly with a fork • Top the spinach and fish with the crushed potatoes, making sure the potatoes are spread out evenly.
  4. Put the dish in the oven for 25 minutes or until the potatoes are crispy and browned – this is your fish florentine bake • Leave the fish florentine bake to cool for 5 minutes before serving.

Tools you will need:

Kitchen Knife • Chopping Board Oven Proof Dish • Kettle Strainer • Fork

Ready In

45 mins




Serves 2


  • 2

    Fish Fillet ( unit )

  • 0.51

    Vegetable Cubes ( unit )

  • 450

    Potato ( gr )

  • 160

    Baby Spinach ( gr )

  • 50

    Ricotta Cheese ( gr )

  • 20

    Wholegrain Mustard ( gr )

  • 100

    Coriander ( unit )

  • Olive Oil to taste

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 336kCal