"D.A.Martinich" > wrote in message
oups.com...
>I used to like the halibut florentine served at the old Spenger's in
> Berkeley. It was a halibut fillet baked on a bed of spinach and
> covered with white sauce and parmesan cheese. Florentine recipes
> should be fairly numerous on the net so google it up.
>
> D.M.
>

Here's a chicken Florentine recipe I use regularly that should work fine
with fish. I've made parenthetical notes regarding changes to make it lower
fat/cholesterol).

Pam

CHICKEN BREASTS FLORENTINE (RFR - Pro-Zac - 9 Jan 1999)
4 oz uncooked egg noodles (2- 2 ½ cups) ( can use no-yolk)

3 Tbsp butter (or margarine)

3 Tbsp all-purpose flour

1/4 tsp gound black pepper

1c milk (skim is fine)

1c chicken broth

1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain (I
use fresh, sautéed in a small amount of olive until wilted - easier and
nicer)

1/2c grated Parmesan cheese, separated

1/4 tsp ground nutmeg

4 skinless boneless chicken breast halves (1 lb)

additional nutmeg



Cook noodles as directed on package, drain. Heat oven to 375F. Grease
rectangular pan, 11 x 7 1 1/2 inches. Meanwhile, heat butter in 2-quart
saucepan over medium heat until melted. Stir in flour and pepper. Cook over
medium heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir
1 minute.

Mix spinach, noodles, half of the sauce, 1/4c cheese and 1/4 tsp nutmeg.
Spoon mixture into pan. Place chicken on top. Pour remaining sauce over
chicken and spinach mixture. Sprinkle with 1/4c cheese and additional
nutmeg. Cover with aluminum foil and bake 30 minutes. Uncover and bake about
15 minutes longer or until light brown on top and juices of chicken run
clear. 4 servings.