Haddock Florentine Casserole Recipes

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FISH FLORENTINE

Looking for a tasty new way to serve fish? Cheese and spinach make this bake a complete meal you can have in the oven in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10



Fish Florentine image

Steps:

  • Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
  • In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
  • Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.

Nutrition Facts : Calories 250, Carbohydrate 14 g, Cholesterol 125 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g

3/4 lb mild-flavored fish fillets, about 1/2 inch thick
1 cup milk
1 cup shredded Cheddar cheese (4 oz)
3/4 cup Original Bisquick™ or Bisquick Heart Smart® mix
1 teaspoon lemon juice
1/8 teaspoon pepper
2 eggs
1 small onion, chopped (1/4 cup)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
Lemon wedges, if desired

EASY HADDOCK BAKE

We call this recipe "Mock Lobster Casserole" because it turns haddock into something fancy. The canned soup lends a creamy touch, making the dinner seem indulgent even though it's actually quite light.-Dorothy Bateman of Carver, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9



Easy Haddock Bake image

Steps:

  • Place the fillets in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the soup, lemon juice and sherry or broth. Pour over fillets. Bake, uncovered, at 350° for 20 minutes. , In a small nonstick skillet, saute onion in butter for 2 minutes. Add garlic; cook 1 minute longer. Stir in bread crumbs and Worcestershire sauce. Sprinkle over fillets. Bake 5-10 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 569mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

2 pounds haddock fillets
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
2 tablespoons lemon juice
2 tablespoons sherry or reduced-sodium chicken broth
2 tablespoons finely chopped onion
4-1/2 teaspoons butter
2 garlic cloves, minced
1/4 cup dry bread crumbs
1/4 teaspoon Worcestershire sauce

HADDOCK BUBBLY BAKE

This is really great served with mashed potatoes and peas or veggie of your choice. This dish is a favorite of Nova Scotia, Canada.

Provided by Susan

Categories     Seafood     Fish

Time 50m

Yield 6

Number Of Ingredients 5



Haddock Bubbly Bake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
  • Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
  • Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g

2 pounds haddock fillets
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, thinly sliced
1 cup shredded mild Cheddar cheese

HADDOCK FLORENTINE

Make and share this Haddock Florentine recipe from Food.com.

Provided by hectorthebat

Categories     European

Time 24m

Yield 4 serving(s)

Number Of Ingredients 12



Haddock Florentine image

Steps:

  • Preheat the oven to 200C/Gas 6. Boil the spinach for 2-3 minutes, drain thoroughly, and finely chop. Season well.
  • Lightly spray a medium, shallow ovenproof dish with oil. Spread the spinach mixture in an even layer in the bottom of the dish. Place the haddock fillets on the spinach in a single layer and season well. Top with the sliced tomatoes and place in the oven for 8-10 minutes.
  • Meanwhile, put the yoghurt, herbs, egg yolks, cheese, and nutmeg in a small bowl, mix together, and season well.
  • Preheat the grill until medium hot. Remove the fish from the oven and spoon the sauce evenly over the top. Place under the grill for 4-5 minutes, or until the sauce is golden and bubbling and the fish has cooked through. Serve immediately.

Nutrition Facts : Calories 287.8, Fat 8.7, SaturatedFat 3.8, Cholesterol 250.8, Sodium 591.5, Carbohydrate 10.8, Fiber 3.8, Sugar 5.7, Protein 41.8

400 g spinach
salt
pepper
oil
4 fillets haddock
4 tomatoes
150 g yoghurt
4 tablespoons chives
4 tablespoons dill
3 eggs
4 tablespoons cheddar cheese
1/2 teaspoon nutmeg

HADDOCK FLORENTINE

Excellent alternative to a fish pie.

Provided by tillyecl

Time 30m

Yield Serves 3

Number Of Ingredients 0



Haddock Florentine image

Steps:

  • Pre heat oven to 200 degrees C (Gas mark 6). Place the slice of bread and the parsley in a blender and blitz to crumbs.
  • Steam spinach for 5 minutes to wilt. Once wilted and cooled squeeze out excess water and place in the bottom of an oven proof dish.
  • Bring milk to the boil and add the haddock fillets. Simmer gently until the haddock is cooked and flaking. Remove the fish from the milk (keep the milk for the next step) and flake it on top of the spinach base.
  • Melt the butter in a saucepan, add the flour to form a paste using a whisk to mix the flour and butter. Gradually add the milk whisking all the time to remove any lumps. Add the cheese and the wholegrain mustard and stir well until the cheese has melted.
  • Pour the sauce over the haddock and spinach. Top with the bread crumb\parsley mix.
  • Place in oven for 10-15 minutes. Serve with new potatoes.

SEAFOOD FLORENTINE

Provided by Food Network

Categories     main-dish

Time 1h

Yield 10 servings

Number Of Ingredients 9



Seafood Florentine image

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
  • Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

1 pound haddock, cut into bite-sized pieces
1 pound shrimp, peeled and deveined
1 pound sea scallops, cut into bite-sized pieces
2 medium sweet potatoes, peeled, halved, and boiled until fork tender
1 bag baby spinach leaves, rinsed and stems removed
2 cups heavy cream, plus 2 cups
Salt and freshly ground black pepper
1 cup fresh grated Parmesan
Fresh parsley, for garnish

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."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9



Cod Florentine image

Steps:

  • 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 reserved sauce and sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 463mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

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

MIXED SEAFOOD FLORENTINE

This is another 1 of my "found on an old sheet of paper" recipes that I modified slightly & it did say that it was orig a Food Network recipe contributed by Martha Bouchard. I love the RZ ingredient search! W/little time or effort, I easily found out there are 205 "florentine" recipes here: 2 w/scallops, 5 w/shrimp & 0 w/haddock or sweet potatoes. None of the 7 I did find resembled this unique recipe in any way. Voila! Time to enter a new & intriguing seafood recipe. :-) *Enjoy*

Provided by twissis

Categories     Vegetable

Time 1h

Yield 5 serving(s)

Number Of Ingredients 9



Mixed Seafood Florentine image

Steps:

  • Preheat oven to 350°F.
  • Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside.
  • Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves.
  • Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper.
  • Sprinkle w/6 tbsp grated Parmesan & evenly add mixed seafood in a layer. Pour 2nd cup of cream over the seafood & sprinkle w/last 2 tbsp grated Parmesan.
  • Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.

Nutrition Facts : Calories 530.4, Fat 39.5, SaturatedFat 23.9, Cholesterol 275.6, Sodium 964.9, Carbohydrate 12.1, Fiber 1.8, Sugar 1.5, Protein 32.4

1/2 lb haddock (skinned, boned & cut in bite-sized pieces)
1/2 lb shrimp (peeled & deveined)
1/2 lb sea scallops (cut in bite-sized pieces)
1 large sweet potato (peeled, halved & boiled till fork tender)
1 (8 ounce) bag baby spinach leaves (rinsed & stems removed)
2 cups heavy cream (divided per prep)
salt & freshly ground black pepper
1/2 cup fresh parmesan cheese (grated, 8 tbsp divided per prep)
fresh parsley (chopped, for garnish)

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