Fillet of Fish Florentine

Fish Florentine is classic French bistro cooking brought home. Mild fish fillets get gently poached in court bouillon, then layered over a bed of well-drained spinach and blanketed with a rich Swiss cheese sauce that bubbles golden under the broiler.

The sauce is a simple roux-based bechamel, but using the poaching liquid instead of plain milk gives it real depth. All that fish flavor gets concentrated right back into the sauce. Adding cream and grated Swiss makes it silky and just sharp enough to stand up to the spinach.

Draining the spinach thoroughly is a must. Squeeze it hard with the back of a spoon until no more liquid comes out, otherwise the whole dish turns watery and the sauce slides right off.

This is also a fantastic make-ahead dinner. Assemble it a day before and reheat in the oven instead of broiling. The flavors actually meld better overnight.

Pro Tips

• Use a firm white fish like cod, halibut, or sole. Flaky fish falls apart during poaching.
• Don’t skip the buttered wax paper over the fish while baking. It traps steam and keeps the fillets moist.
• The broil step goes fast. Stay close and pull it the moment the Parmesan turns golden.
• Reserve more poaching liquid than you think you’ll need. A thinner sauce coats better than a thick paste.

Variations

• Swap Swiss for Gruyere for a nuttier, more complex cheese flavor.
• Use fresh spinach sauteed with garlic instead of frozen for a brighter taste.
• Add a pinch of nutmeg to the cream sauce for a traditional French finish.