Fish Florentine

4 Servings

• 1 tablespoon olive oil
• ¼ cup chopped onion
• 1 clove garlic, crushed
• 1 cup fresh spinach, chopped
• 1 pound whitefish (4 fillets about 4 ounces each; trout, flounder, or tilapia)
• ½ teaspoon kosher salt, divided
• ½ teaspoon paprika
• 1 teaspoon chopped fresh parsley
• 1 tablespoon all-purpose flour
• ½ cup fat free half and half
• 1 tablespoon finely chopped green onion
• ¼ teaspoon dried tarragon
• ¼ teaspoon black pepper

Heat oil in a small skillet over medium heat. Add onion and garlic and sauté until lightly browned. Reduce heat, add spinach and cook briefly until just wilted.

Season fish with ¼ teaspoon of salt. Divide spinach mixture evenly among the fish fillets and spread evenly over each. Roll up and place in a lightly oiled baking pan, seam side down. Sprinkle each roll with paprika and parsley.

Bake at 375° F for 15 to 20 minutes or until fish is opaque and flakes easily.

In a small skillet, whisk together flour and half and half. Heat over medium heat and continue whisking until mixture thickens. Stir in green onion and tarragon and season with remaining salt and pepper. Pour sauce over backed fish fillets.

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