The Campbell Soup 100 Best Recipes Cookbook published in the 70s have this mouth-watering picture of Flounder Florentine. As soon as I saw it, I knew I was going to make it and serve it at our 70s Disco party . The menu theme is 70s food and I have been told that this dish was one of the “in” food during that time. Instead of stuffing the fish with spinach then rolling (I guess anything with spinach can be called a “florentine”?), this version layers the spinach and fish which makes it easier to serve in a buffet.
This recipe serves 4 – 6 people.
- 1/4 cup chopped onion
- 2 tbs butter
- 9 1/2 oz frozen chopped spinach, cooked and squeezed dry
- 1/2 cup cooked barley
- 1 tsp ground nutmeg
- 6 – 7 fish fillets (sole, tilapia or flounder)
- 1 cup swiss cheese, shredded
- 1/3 cup cream or half and half
- 1 tsp paprika
- In saucepan, cook onion in butter until transluscent. Add spinach, cream and nutmeg. Turn heat to low and continue cooking until liquid is reduced. Add cooked barley and half of the cheese. Stir then remove from heat. Transfer to a baking dish.
- Place fish fillets on top, overlapping until it covers all of the spinach. Sprinkle the rest of the cheese and paprika. Bake in preheated 350F oven for 20 – 30 minutes or until cheese on top is melted and lightly browned. Serve warm.