Haddock Florentine Recipe
Herbed Panko Crumbs, Spinach Asiago Cream Sauce, Fettuccine
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Ingredients
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Panko Crumbs
Spinach Asiago Cream Sauce
Fettuccine
Haddock
Method
Panko Crumb Preparation
- 1
Prepare Panko Mixture
In a medium bowl, combine the panko breadcrumbs, chopped parsley, garlic powder, salt, and black pepper. Drizzle with olive oil and mix until the breadcrumbs are evenly coated.
Spinach Asiago Cream Sauce Preparation
- 2
Make the Cream Sauce
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Asiago cheese until melted and smooth. Add the chopped spinach, salt, and black pepper. Cook until the spinach is wilted, about 3-4 minutes. Remove from heat.
Fettuccine Cooking
- 3
Cook Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Haddock Preparation and Baking
- 4
Prepare the Haddock
Preheat the oven to 375°F (190°C). Place the haddock fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and black pepper. Evenly distribute the panko mixture over the top of each fillet.
- 5
Bake the Haddock
Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the top is golden brown and crispy.
Assembly
- 6
Combine and Serve
In a large serving bowl, combine the cooked fettuccine and Spinach Asiago Cream Sauce. Toss to coat the pasta evenly. Serve the baked haddock on top of the fettuccine, garnished with any remaining parsley if desired.