Pollock Florentine
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 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 tomato, diced
- 1 ounce feta
- 2 ounces grated parmesan cheese
- salt and pepper
Recipe
- 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.
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