Gratin of Snapper Florentine(Gratinata di pesce alla fiorentina)


5 tablespoons olive oil, divided, plus extra for greasing
3 tablespoons finely ground matzo (sold as "cake meal")
2 cups nondairy milk
1/2 cup vegetable stock
1/2 pound fresh spinach, julienned
Kosher or sea salt and white pepper, to taste
Freshly grated nutmeg, to taste
1 sheet matzo, coarsely crumbled
4 8-ounce snapper fillets (or other firm white fish)


Heat oven to 350°. In a medium saucepan over low heat, combine 3 tablespoons olive oil and cake meal, stirring until a smooth paste forms. Cook 3 minutes. Whisk in nondairy milk and vegetable stock, and raise heat to bring to a boil. The sauce will thicken considerably. Remove from heat; add spinach and blend well. Season with salt, white pepper, and nutmeg. Cover the pan with plastic wrap and set aside.

In a bowl, combine crumbled matzo and 2 tablespoons olive oil. Work the mixture with your fingers to form a semi-wet consistency.

Grease a casserole dish with oil. Cover the bottom of the dish with ½ cup of sauce. Place fish over the sauce and spoon remaining sauce over the fish. Top with crumbled matzo.

Bake 20 minutes, until the fish breaks when a fork is inserted on the bottom and lifted. Serve at once.


4 servings

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