Pollock Florentine Recipe

Name: Pollock Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs pollock; 1/4 lb pancetta, diced; 2 garlic cloves, minced; 1 small onion, minced; 1 teaspoon fresh thyme; 1 cup fish stock; 5 ounces spinach; 1 small tomatoes, diced; 1 ounce feta; 2 ounces grated parmesan cheese; salt and pepper

Servings: persons

1 1/2 lbs pollock
1/4 lb pancetta, diced
2 garlic cloves, minced
1 small onion, minced
1 teaspoon fresh thyme
1 cup fish stock
5 ounces spinach
1 small tomatoes, diced
1 ounce feta
2 ounces grated parmesan cheese
salt and pepper

1
Heat oven to 350.
2
In a flat bottom, oven safe pan big enough to hold the fish in one layer, render the pancetta.
3
Add onion and garlic, and saute until translucent.
4
Remove solids and set aside.
5
Deglaze pan with fish stock and reduce by half.
6
Add spinach to wilt and remove to a separate bowl.
7
Mix spinach, tomato. pancetta, onion, garlic, and 1/3 tsp thyme together.
8
Add 2/3 tsp thyme to stock. Taste for salt and pepper and season as desired.
9
Coat fish in remaining stock and layer in the pan.
10
Sprinkle feta on the fish.
11
Layer the spinach mixture over fish.
12
Sprinkle parmesan over the top.
13
Bake for 10-12 minutes
14
Optionally broil for 1 minute.
15
Remove from oven and let rest for 2 minutes.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs pollock, 1/4 lb pancetta, diced, 2 garlic cloves, minced, 1 small onion, minced, and more.

Yes, Pollock Florentine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pollock Florentine

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