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!
- 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  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.
- 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.
- 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.
- 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
Fish Fillet ( unit )
Vegetable Cubes ( unit )
Potato ( gr )
Baby Spinach ( gr )
Ricotta Cheese ( gr )
Wholegrain Mustard ( gr )
Coriander ( unit )
Olive Oil to taste
Salt and Pepper to taste
Nutritional facts (est. per serving)