Basa is a type of catfish, mild in flavor with a moist texture. Pair it with Greek accents in this fish florentine recipe for a protein-powered, 22-minute meal that's sure to satisfy!
Like this fish florentine recipe? Check out these other fish recipes.
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2 5-oz bass fillets
5 grape tomatoes, sliced
1 clove garlic, thinly sliced
1 tbsp chopped fresh Italian-leaf parsley
Juice 1/2 lemon
2 large shallots, diced
1 tbsp olive oil
8 oz baby spinach
1/4 cup low-fat feta cheese
Preheat oven to 350°F. Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lemon juice. Cover with foil and bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.
In a medium skillet over medium-high heat, sauté shallots in oil for 1 minute. Reduce heat to medium and add spinach, cooking until wilted, about 5 minutes. Stir in feta and heat until melted and evenly distributed.
To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes.
Serving Size: 5 oz fillet, 2 1/2 tomatoes, 3/4 c spinach-feta mixture
You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.
Spanakopita, or spinach pie, is a classic fixture in Greek cuisine, most often sold as individual triangular pastries. Enjoy our casserole version as a light snack or appetizer, or pair it with a lentil soup or fresh tomato salad for a more filling main for the whole family.