Lionfish Florentine with Lemon Cream Sauce Recipe

Here’s an intermediate level lionfish recipe to make your mouth water!

Lionfish on a bed of spinach

1 to 1-1/2 pounds of Lionfish fillets
3 tbsp Dijon mustard
Spinach

Coating for fish

1 cup panko breadcrumbs
3 tbsp butter, melted
⅓ cup grated parmesan
2 tbsp parsley

Lemon Cream Sauce

2 tbsp butter
1 shallot, finely chopped
1¼ cups dry white wine
1½ cups heavy cream
1 tbsp Dijon mustard
2½ tbsp lemon juice
½ tsp sugar
Salt and pepper

Lionfish on spinach with dijon coating

Place a few pats of butter in the bottom of a casserole dish and then layer fresh chopped or frozen thawed spinach in the casserole dish. Pat the lionfish fillets dry and place on top of the spinach. Spread each fillet with a very thin layer of Dijon mustard.

Browning the panko and parmesan topping

In a frying pan, melt the butter and brown the panko. Add the chopped parsley. Remove from heat and mix in the parmesan cheese. Spread this mixture on top of the fillets.

Baked lionfish florentine with topping

Bake for 20 minutes at 375 degrees.

To make the sauce, melt the butter in the frying pan and add the chopped shallots. After a couple minutes add the white wine and reduce. Add the lemon juice, salt and pepper, mustard and sugar. Stir and reduce until the mixture is thick. Add the cream and heat till bubbly.

Serve the fish and drizzle the sauce on top. Let us know what you think of this recipe in the comments below, and please SHARE with your friends! Thanks to Star Droshine for the recipe and making this incredible dish for the pictures.