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Haddock Florentine
Haddock Florentine

Before you jump to Haddock Florentine recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most likely purchase a lot of items out of habit. For instance, most likely you have never checked the box of your favorite cereal to find out its sugar content. Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.

As you can see, it is easy to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to haddock florentine recipe. You can have haddock florentine using 6 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Haddock Florentine:
  1. You need 16 oz.haddock maybe frozen usually 2 pieces
  2. Provide 1/2 cup times 2 rice uncooked (not instant)
  3. Take 1/4 cup water times 2
  4. Take 8 oz cream cheese 4 ozs each piece
  5. Get 8 oz bag of fresh spinach 4 ozs each piece
  6. Provide 1 tsp paprika 1/2 each piece
Steps to make Haddock Florentine:
  1. Lay an extra wide sheet of tin foil on a pan.
  2. Add 1/2 cup of rice (not instant) to middle of tin foil.
  3. Add 1/4 cup of water to rice.
  4. Lay 1 piece of haddock on top of rice and water. Defrost if needed.
  5. Now add 4 ozs of sliced cream cheese to top of haddock.
  6. Now add 1/2 tsp of paprika to haddock.
  7. Then add 4 ozs of fresh spinach leaves on top of fish.
  8. Fold tin foil to create a small tent type structure to steam fish and rice. Seal all edges of tin foil.
  9. Do all the same steps for the second piece of haddock.
  10. Set oven temperature for 350 degrees. Time cooking will take 30 to 45 minutes. 45 if fish is still partially frozen.
  11. When done open tin foil and serve
  12. Final product on plate.

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