I don’t know that I’ve ever mentioned it before, but I have a genuine obsession with spinach. I adore it sautéed, and my body has craved it for as long as I can remember. Even as a child, my parents were always surprised when I polished off an entire plate of sautéed spinach without complaint.
Now that we’ve gotten that (not-so) small confession out of the way, let’s talk about anything prepared “Florentine.” What exactly does “Florentine” mean?
In simple terms, a Florentine-style dish centers around spinach. When a recipe is described as “à la Florentine,” it typically features a primary ingredient — often eggs, poultry, or fish — served on a bed of spinach. Traditionally, the spinach used in Florentine dishes is simmered in butter and finished with a creamy sauce, like a Mornay or another bechamel-based addition. In this version, I wanted to keep the silky, comforting texture of creamed spinach while making the whole dish dairy-free and Whole30-compliant.
Recently I saw a Fish Florentine that looked incredible and decided to adapt the idea for my own dietary preferences. I combined the creamy elements directly into the spinach while keeping everything dairy-free: coconut milk and nutritional yeast give the sauce creaminess and a lightly savory, cheesy note without using dairy. The finished creamed spinach is rich and balanced with lemon, tomatoes, and a touch of spice, and a flaky white fish fillet on top completes the dish. This creamed spinach pairs wonderfully not only with fish but with chicken, steak, or even eggs for a Florentine-style breakfast. It’s one of those dishes I could happily eat every week.
If you liked this Dairy-Free Fish Florentine, you might also enjoy a similar idea: creamy spinach stuffed into salmon for an easy, elegant meal.
Fish Florentine
Ingredients
For the Creamed Spinach:
- 2 tbsp extra virgin olive oil
- 1/2 cup finely diced shallot (or 1 large shallot)
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 2 roma tomatoes, seeds scooped out and diced
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2 tsp arrowroot flour
- 16 ounces baby spinach leaves
- 2 tsp nutritional yeast
- 1/4 cup unsweetened, full-fat coconut milk
- 1/4 cup low-sodium chicken broth (or vegetable broth for pescatarian/vegetarian)
- 2 tbsp fresh lemon juice
For Pan-Seared Halibut (or other white fish):
- 1 tbsp ghee (or an alternative cooking fat if avoiding dairy-derived ghee)
- 2 fillets halibut, about 6–8 ounces each (or another firm white fish)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
For the Creamed Spinach:
- Heat a large skillet with sides over medium heat. Add the olive oil. When hot, add the shallot, garlic, and crushed red pepper. Cook, stirring, until the shallot is tender, about 4 minutes.
- Add the diced tomatoes, kosher salt, and black pepper. Cook, stirring, until the tomatoes soften, about 2 minutes more.
- Whisk the arrowroot into the sautéed vegetables until fully incorporated.
- Add about half of the baby spinach (or as much as will fit in the skillet) and cook, tossing occasionally, until it wilts. Continue adding the remaining spinach in batches, tossing gently until just wilted.
- Stir in the nutritional yeast, coconut milk, chicken broth, and lemon juice. Bring to a gentle simmer and cook, stirring often, until the sauce thickens slightly, 4–5 minutes. Reduce heat and keep warm, tossing occasionally, while you cook the fish.
Cook the Fish:
- Heat a large non-stick skillet over medium-high heat. Generously season the fish fillets with kosher salt and freshly cracked black pepper.
- Add the ghee to the skillet and swirl to coat the bottom. Place the fillets skin-side down (or flesh-side down if skinless) and cook until golden and crisp, about 3–4 minutes. Flip and continue cooking until the fish flakes easily with a fork, another 3–4 minutes depending on thickness.
To Serve:
- Divide the creamed spinach between two plates or shallow bowls and top each with a pan-seared fish fillet. Serve with a lemon wedge for squeezing and enjoy immediately.
Notes
This recipe was adapted from a Fish Florentine concept originally seen elsewhere. The dairy-free creamed spinach uses coconut milk and nutritional yeast to create a creamy, slightly savory texture and flavor without dairy. If you tolerate dairy and prefer a richer sauce, a splash of cream or a traditional Mornay-style topping could be used instead.
Tips and Variations
- Swap the halibut for cod, sea bass, or salmon fillets. Cook times will vary with thickness.
- To keep the dish fully plant-based, replace chicken broth with vegetable broth and use a vegan butter or neutral oil instead of ghee.
- If arrowroot is unavailable, a small slurry of cornstarch and cold water can be used to thicken the sauce.
- Leftovers store well in the refrigerator for 2–3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce is too thick.
Nutrition information, when shown elsewhere, is automatically calculated and should be considered an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 2