Cheesy Flounder Florentine

Cheesy Flounder Florentine

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rockie 0

"Healthy and delicious take on a favorite. We call this 'Milk Fish' in honor of a totally different recipe of a friend from the Philippines."
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55 m servings 544 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour milk into a large skillet, place over medium heat, and place fish fillets into milk. Bring to a simmer and cook fish in milk for 1 minute. Transfer fillets to a plate and pour milk into a large measuring cup.
  3. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spinach fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer into a 2-quart casserole. Toss fettuccine with 1 tablespoon butter.
  4. Melt remaining 3 tablespoons butter in skillet over medium heat and whisk flour into butter, stirring constantly until mixture forms a paste. Cook and stir for 1 minute, then whisk reserved milk and chicken stock into flour mixture until thoroughly combined. Bring to a simmer, reduce heat to low, and simmer until sauce has thickened, about 5 minutes, stirring often. Remove sauce from heat; whisk in Dijon mustard, black pepper, nutmeg, 1/4 cup of Parmesan cheese, and 1/4 cup of Gruyere cheese.
  5. Spread spinach over fettuccine noodles; arrange fillets on top of spinach. Pour sauce over the fish and sprinkle remaining Parmesan and Gruyere cheeses over the top.
  6. Bake in the preheated oven until sauce is bubbling, about 15 minutes. Heat the oven's broiler and broil until cheese topping is browned, 1 to 2 more minutes.


  • Cook's Note:
  • You can use 1 to 1 1/2 pounds of firm white fish in this recipe.



absolutely loved it. easy to make. used flounder, fresh organic spinach, provolone, parmesan, Italian seasoning, old bay, garlic powder, leftover angel hair pasta: EXCELLENT!!! Can use with lot...

Delicious...used regular fettuccini, and fresh spinach, and cheese on hand.....but it turned out very good, and rich. Had leftovers, which were also very good.

Just made and ate this recipe - amazing and super easy. The only alterations I made: 1. I added sea salt with herbs de provence to the sauce 2. My grocery store does not sell spinach fettucini ...

This recipe, made exactly like directions, is way too bland for me. I added some Panko bread crumbs on top, but I think the previous reviewer's idea of sea salt with Italian seasonings would do...

Came out great. Usually make Florentines by just putting fish or chicken on top of frozen spinach and topping with bread crumbs and cheese. Then you have to make a side. Loved making the sauce a...

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