Fish Fillets Florentine

This recipe has only 3 ingredients and is so easy to make. Dishes that use spinach are often called Florentine, although there is some dispute over how this came to be; it seems to be based on Italian influences on French cooking.

I used tilapia because it is such an easy and light fish. But just about any fish could work well. The only other ingredients are spinach and cream of potato soup. When I made this recipe, I served it over noodles. Any type of noodle, rice, or grain could nicely accompany this dish. In making this recipe, I accidentally added the entire can of soup to the spinach, so I just spread some of the mixture in the pan and the rest covering the fish.

Fish Fillets Florentine 

• 2 10-ounce packages frozen chopped spinach, thawed and drained
• 1 can condensed cream of potato soup
• 1 pound fish fillets

Mix the spinach and half the can of soup. Spread into a 9x9 pan or a 9-inch pie pan. Top with fish. Then spread remaining soup over the fish. Bake at 400 for 20 minutes or until done. Enjoy!