Fish Cakes Florentine Recipes

FISH FLORENTINE

Fish Florentine image

Looking for a tasty new way to serve fish? Cheese and spinach make this bake a complete meal you can have in the oven in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

3/4 lb mild-flavored fish fillets, about 1/2 inch thick
1 cup milk
1 cup shredded Cheddar cheese (4 oz)
3/4 cup Original Bisquick™ or Bisquick Heart Smart® mix
1 teaspoon lemon juice
1/8 teaspoon pepper
2 eggs
1 small onion, chopped (1/4 cup)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
Lemon wedges, if desired

Steps:

Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.

Nutrition Facts : Calories 250, Carbohydrate 14 g, Cholesterol 125 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g

GOLDEN FISH CAKES

Golden Fish Cakes image

Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound flaked cooked whitefish, cod or haddock
1-1/2 cups soft bread crumbs
3 large eggs, beaten
2 to 4 tablespoons water
1 medium onion, chopped
2 tablespoons mayonnaise
1-1/2 teaspoons ground mustard
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1-1/2 cups Italian-seasoned bread crumbs
2 tablespoons vegetable oil
Tartar sauce and lemon wedges, optional

Steps:

In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

Nutrition Facts :

FISH FLORENTINE

Fish Florentine image

Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly Don't be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.

Yield serves 2

Number Of Ingredients 8

Ingredients

Olive oil spray
2 packed cups roughly chopped fresh spinach
1/2 to 3/4 pound fish fillets (sole, cod, halibut, salmon, etc.)
1 lemon, 1/2 thinly sliced, 1/2 cut into wedges
3 to 6 garlic cloves, sliced
2 or 3 tomatoes, thickly sliced
Grated Parmesan cheese, optional
Bread crumbs, optional

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
Calories: 153
Protein: 28g
Carbohydrates: 12g
Fat: 2g
Cholesterol: 54mg
Sodium: 148mg
Fiber: 2g

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