Wine and Food Pairing: Fish Florentine

Try this delicious fish with our 2021 Pinot Gris!

Fish Florentine

(adapted from Half Baked Harvest)

• 4 (5-6oz) white fish fillets such as mahi-mahi, sea bass, tilapia, or halibut
• 1/2 cup flour of your choice
• 2 tbls extra-virgin olive oil
• 2 tbls salted butter
• 1 shallot, thinly sliced
• 3 garlic cloves, finely chopped or grated
• 1 1/2 c cherry tomatoes
• 2 tbls fresh thyme leaves
• crushed red pepper flakes
• 3/4 c milk of your choice
• 2 oz cream cheese, cubed
• 1/4 c grated Parmesan cheese
• 4 c baby spinach, roughly chopped
• juice of 1 lemon
• 2 tbls chopped fresh parsley

1. Pat the fish dry and season all over with salt and pepper. Place the flour in a shallow bowl. Dip the fish into the flour to coat on both sides.

2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the fish and cook until lightly browned on the bottom, 2 to 3 minutes. Transfer the fish to a plate. 

3. To the same skillet over medium heat, add the butter, shallots, garlic, tomatoes, and thyme. Cook, stirring occasionally, until the garlic is fragrant, about 2 minutes. Add a pinch of red pepper flakes, the milk, and cream cheese. Season with salt and pepper. Reduce the heat to low and cook, stirring constantly, until smooth and creamy, about 3 minutes. Add the Parmesan and spinach and cook until the spinach is wilted, 3 to 5 minutes more. Stir in the lemon juice and parsley. Slide the fish back into the sauce, and cook until warmed through, 2 to 3 minutes. 

4. To serve, divide the fish among plates and spoon the sauce over the top.