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.