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Fish Florentine


Creamed Spinash

2 tablespoons olive oil

2 shallots, diced fine

2 cloves garlic, minced

1/4 tsp crushed red pepper flakes

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons arrowroot flour (or cornstarch would probably work)

16 ounces baby spinach

2 teaspoons nutritional yeast

1/4 cup unsweetened, full fat coconut milk

1/4 cup water

1/2 tablespoon miso paste (or use broth in place of water)

2 tablespoons lemon juice


1 tablespoon high heat oil

Favorite fish filets (I used ahi tuna)


black pepper


Root Vegetables

Mixture of whatever root vegetables you have around, I used potatoes, sweet potatoes, and beets, sliced into fries

Olive oil



For the Root Vegetables

Preheat oven to 400, or use the air crisp function on your Foodi. Toss the vegetables with olive oil and salt, then spread on a baking sheet or in Foodi and roast for 25-30 minutes, depending on the size of your fries. Check and toss the vegetables every 5-10 minutes to ensure even browning.

For the Creamed Spinach

Heat a large skillet with sides over medium heat. Add olive oil and when the oil is hot, add shallot, garlic, crushed red pepper and cook, stirring, until tender, about 4 minutes.


Add salt pepper, and arrowroot and whisk into the sautéed veggies until well combined. 

Add 1/2 of the baby spinach (or as much as you can fit into your skillet) and cook, tossing occasionally, until wilted down. Continue adding the spinach into the skillet, tossing gently, until just wilted. You will likely have to do this in a few batches.

Add the nutritional yeast, coconut milk, water, miso, and lemon juice and stir to combine. Bring to a simmer and cook, stirring often, until the sauce thickens a bit, 4 to 5 minutes. Reduce heat and keep warm, tossing occasionally, while you cook the fish.

For the Fish

Heat a large non-stick skillet over medium-high heat. Pat dry the fish filets then season with salt and black pepper. 

Melt oil in the skillet and swirl the pan so that it evenly coats the bottom of the skillet. Place the fillets onto the skillet and cook until golden brown and crisp, 3 to 4 minutes. Flip the fish and continue cooking until the fish is cooked through and flakes easily with a fork, 3 to 4 more minutes.



Divide the spinach mixture among your plates and top with the pan seared fish. Serve with a side of crispy root vegetable fries!

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