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.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
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.
Step 4
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.
Step 5
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
nutrition information
Step 6
Calories: 153
Step 7
Protein: 28g
Step 8
Carbohydrates: 12g
Step 9
Fat: 2g
Step 10
Cholesterol: 54mg
Step 11
Sodium: 148mg
Step 12
Fiber: 2g
