Whitefish Florentine

Image Via: Simon Cheung, food styling by Robert Biron

I find that whitefish lend themselves to fine dining. Here’s a fancy feast that’s quick and easy to prepare.

Serves: 4


  • 1/2 lb spinach
  • 1/2 tsp sugar
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/4 cup milk
  • 3/4 cup mushrooms, thinly sliced
  • 3/4 cup grated Swiss cheese
  • 2 tbsp chopped parsley
  • Salt and black pepper, to taste
  • 1/2 to 3/4 tbsp nutmeg
  • 1 lb whitefish fillets


  • Wash spinach thoroughly and pack into a saucepan. Sprinkle with sugar, cover and cook over medium heat for 3 to 4 minutes. Lift lid and cook for an additional 2 minutes.
  • Drain and spread spinach on the bottom of a greased 1½-quart casserole dish. Set aside.
  • In the same saucepan, melt butter, stir in flour and cook over low heat for 1 minute. Add milk and stir to blend; cook until slightly thickened. Add mushrooms, cheese, parsley, salt, pepper and nutmeg. Stir until cheese is melted.
  • Spread fillets over spinach and pour sauce over fish. Bake at 350ºF for 30 minutes.
Gord Pyzer

Gord Pyzer

Fishing Editor Gord Pyzer is widely regarded as Canada's most scientific angler. Known in fishing circles as Doctor Pyzer, he worked for 30 years as a senior manager with Ontario's Ministry of Natural Resources before devoting all his energies to fishing. A member of the Canadian Angler Hall of Fame, the award-winning writer is also an internationally sought out speaker, tournament angler and field editor with In-Fisherman Magazine and Television. As well, he co-hosts the Real Fishing Radio Show with Bob Izumi. Catch Gord on the Outdoor Journal Radio Show live every Saturday morning 8:05AM EST. If you're in southern Ontario, tune your radio to Sportsnet 590 The FAN AM or visit and listen live online.

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