Haddock Florentine
Recipe - ShopRite Corporate
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
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
Bowl & Basket Extra Virgin Olive Oil, 17 fl oz
$8.99$0.53/fl oz
Bowl & Basket Baby Bella Sliced Mushrooms, 16 oz
$4.49$0.28/oz
Fresh Grape Tomatoes, 1 each
On Sale!
$1.49 was $2.49
Spice World Minced Garlic, 9.5 oz
$4.79$0.50/oz
Bowl & Basket Baby Spinach, 5 oz
$2.79$0.56/oz
Bowl & Basket Cream Cheese with Strawberries, 8 oz
$2.69$0.34/oz
Swanson Chicken Stock, 32 oz
$3.59$0.11/oz
Bowl & Basket Grated Parmesan Cheese, 3 oz
$2.29$0.76/oz
Bowl & Basket Specialty Boneless & Skinless Haddock Fillets, 32 oz
$19.98$9.99/lb
Lemons , 2 pound
$4.99$1.00/lb
Jacent Culinary Elements Salt & Peppercorn Mills, 2 count
$7.79
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.