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Cod Florentine

 Cod Florentine
“My husband has high cholesterol and I’m always on the lookout for new fish recipes to try,” writes Lori Bolin from Soap Lake, Washington. “I found this one in a cookbook and hope you like it as much as we do.”
4 ServingsPrep: 10 min. Cook: 25 min.


  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cod fillets (6 ounces each)
  • 2 tablespoons lemon juice, divided
  • 2 packages (6 ounces each) fresh baby spinach
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1-3/4 cups fat-free milk
  • 2 tablespoons shredded Parmesan cheese, divided


  • In a small bowl, combine salt and pepper. Sprinkle half over the cod;
  • set remaining salt mixture aside. In a nonstick skillet coated with
  • cooking spray, cook fillets until fish flakes easily with a fork.
  • Remove from the heat. Drizzle with 1 tablespoon lemon juice; keep
  • warm.
  • In another nonstick skillet coated with cooking spray, cook spinach
  • for 3 minutes or until wilted. Drain and keep warm. In the same
  • skillet, melt butter. Stir in flour and reserved salt mixture until
  • blended. Gradually stir in milk until smooth. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Stir in 1 tablespoon
  • Parmesan cheese and remaining lemon juice. Set aside 1/2 cup sauce.
  • Stir spinach into remaining sauce; heat through.
  • Divide spinach mixture among four plates; top with fish. Drizzle with

2 of 2

Cod Florentine (continued)

Directions (continued)

  • reserved sauce and sprinkle with remaining Parmesan cheese. Yield:
  • 4 servings.
Nutritional Facts: 1 serving equals 271 calories, 8 g fat (4 g saturated fat), 84 mg cholesterol, 463 mg sodium, 15 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat, 1/2 fat-free milk.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.