Florence-style fish filet with spinach and light bechamel sauce is a healthy and delicious dish. It’s made with tender baked fish, fresh spinach, and a creamy sauce that’s easy to prepare.
Ingredients:
- Spinach
- Fish filet
- 1/2 cup (100ml) milk
- 1 tablespoon cornstarch
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 oz (30g) hard cheese (up to 6% fat)
Instructions:
- Cook the spinach, chop it, and let it drain thoroughly.
- Season the fish filet with salt and lemon juice, then bake it in the oven until cooked through.
- Mix 1/2 cup cold milk with 1 tablespoon cornstarch in a small pot. Cook over low heat for a few minutes, stirring constantly, until it thickens. Remove from heat and stir in 1 egg yolk mixed with 1 teaspoon of lemon juice. Add salt to taste.
- On a plate, layer the spinach first, followed by the fish filet. Pour the bechamel sauce over the top and finish by grating the hard cheese over the dish.
