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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
Deep-fried falafel can be a total calorie bomb. But this baked falafel still gets crispy with equally satisfying results. It's super easy, full of flavor and a really healthy, protein-filled vegan lunch!
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.