Baked Cod Florentine

• 2 Fillets of Alaskan Cod
• 3 tbsp Butter, divided
• 1 tbsp Extra Virgin Olive Oil
• 1 medium shallot, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 12 oz baby spinach
• ⅓ c cream cheese
• ⅓ c half and half
• ¼ c parmigiano, grated and divided
• Kosher Salt and Pepper
• ¼ c panko or bread crumbs
• 1 tsp paprika
• 1 tsp garlic powder

Preheat oven to 400°F.

Prepare the Florentine mixture. In a large pan or oven safe skillet over medium heat add 1 tbsp butter and 1 tbsp extra virgin olive oil. Sautee the shallot, pepper and garlic until tender and aromatic, about 4 minutes.

Add baby spinach and cook until it begins to wilt down. Season with a pinch of salt and pepper.

Add cream cheese, half & half and approximately half of the grated Parmigiano cheese. Stir until the cheese has melted and combined evenly with the half & half.

Season cod with salt and pepper. Place on top of spinach Florentine mixture in an oven safe skillet or baker.

In a small bowl, combine panko or bread crumbs with paprika, garlic powder, 2 tbsp melted butter and a pinch of salt and pepper. Sprinkle generously on top of cod filets.

Bake, uncovered for 15-20 minutes on the middle rack. Cod is fully cooked when it flakes apart when delicately touched with a fork. Serve warm.

Recipe developed by Chef Anna Rossi @annarossiofficial