Red Snapper Florentine

Florentine means spinach, and in this microwave version, a well-seasoned bed of it does double duty as both the cooking surface and the side dish for tender red snapper fillets.

The spinach base gets its punch from Dijon mustard and lemon juice stirred in before the fish goes on top. That mustardy, citrusy layer steams up into the fillets as they cook, seasoning the fish from below while the butter, parsley, and paprika work from above.

Cooking on medium power rather than high is critical for fish in the microwave. High power toughens and dries out delicate fillets fast. Medium lets the snapper cook gently and evenly, staying flaky and moist.

Draining the spinach thoroughly after microwaving is a step worth taking seriously. Frozen spinach holds a surprising amount of water, and excess liquid pooling in the dish will steam the fish unevenly and dilute the mustard-lemon seasoning you worked to build.

Pro Tips

• Press the cooked spinach firmly in the colander to squeeze out as much water as possible before spreading it in the dish
• Check the fish at the earlier time mark. Snapper is thin and cooks quickly. It’s done when it flakes easily with a fork and turns opaque throughout
• Rearranging the spinach around the edges halfway through cooking ensures even heat distribution in the microwave
• Serve over rice to catch the flavorful juices that collect in the dish

Variations

• Use tilapia, sole, or cod fillets in place of red snapper for a more budget-friendly option
• Add a sprinkle of grated Parmesan over the spinach for a richer, more classic Florentine treatment
• Stir a tablespoon of cream cheese into the spinach mixture for a creamier base