Perch Florentine
A savory baked dish featuring tender ocean perch fillets layered with spinach and rich Parmesan cheese sauce, perfect for a comforting family meal or special occasion.
Ingredients
Instructions
- Thaw and skin the perch fillets.
- Cook the chopped spinach according to package directions and drain thoroughly.
- Blend the flour, salt, pepper, and nutmeg into the melted fat or oil in a saucepan.
- Gradually add the milk, cooking until the mixture is thick and smooth, stirring constantly.
- Add the grated Parmesan cheese and Worcestershire sauce, stirring until blended.
- Arrange half of the fillets in a casserole dish and layer with the spinach and cheese mixture.
- Repeat with remaining fillets and spinach mixture.
- Bake in a preheated oven at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a lighter version, consider using olive oil instead of melted fat. If you don't have Parmesan cheese, Asiago or Gruyere can be good substitutes. Ensure the spinach is well-drained to avoid a watery dish. For added flavor, you can sauté some garlic before adding the flour mixture.
Serving Suggestions
Serve Perch Florentine with a side of steamed vegetables or a fresh salad for a balanced meal. It pairs beautifully with Agnes' Macaroni Salad for a heartier option. A light white wine, such as Sauvignon Blanc, complements the dish well.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) until heated through. Avoid microwaving, as it may make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Perch Florentine contains roughly 1157 calories, with 5g protein, 22g carbohydrates, and 121g fat. It is an excellent source of vitamin C (71% of the Daily Value), vitamin A (56% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 548mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh perch instead of frozen?
Yes, fresh perch can be used instead of frozen. Just ensure to adjust the cooking time as fresh fish may cook faster. Be sure to check for doneness by flaking the fish with a fork.
What can I substitute for the Worcestershire sauce?
If you don't have Worcestershire sauce, you can use soy sauce or a mixture of balsamic vinegar and a dash of hot sauce for a similar flavor profile. Adjust to taste.
Is there a way to make this dish gluten-free?
Absolutely! You can substitute the flour with a gluten-free all-purpose blend or cornstarch. Just ensure that other ingredients, like the Worcestershire sauce and cheese, are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).