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Margie Cross
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Buttery Cod Florentine
Buttery Cod Florentine
Main Menu
This recipe is from Land O' Lakes butter I can assume. It is cut out of the box from the butter and was in with my Mom's treasured box of recipes. I made this last week for dinner despite fish is not one of my favorites. But because its good for you I deceided we all need something that was good for us in our diet. I have to say for a non-fish lover it wasn't to bad. If I had my way it would have been beer battered and deep fried with lots of tarter sauce.....but I was trying to be healthy!
My daughter Corie also not being a fish fan did try it but laughingly she advised that if given the choice of this fish and chinese food she would take the lesser evil and pick the chinese food. Well no accounting for taste....since Corie is the queen of Chef Boyardee Ravioli in a can.
Don't take Corie's opinion, my husband and I enjoyed the fish and Don even took it in his lunch the next day.
" HEY IT'S GOOD FOR YOU!"
1 lb frozen cod fillets (not breaded) thawed, drained
10 oz pkg. frozen chopped spinach, thawed and drained well
4 oz can mushroom stems and pieces, drained
1/2 cup (2oz) shredded natural Cheddar Cheese
1/3 cup unsalted butter (melted)
1 tsp. dill weed
1 tsp. nutmeg
1/4 tsp. hot pepper sauce
1/4 cup (5 slices) crisply cooked bacon, crumbled
Preheat oven to 350 degrees
In an ungreased 8 inch square baking dish place cod fillets. Layer with the spinach, mushrooms, and cheese. In a small bowl combine remaining ingredients except bacon. Stir to blend, Pour butter mixture over cheese: sprinkle with bacon. Bake in center of oven for 28-33 minutes, or until fish flakes with a fork.
