Pollock Florentine

• 1 1/2 lbs pollock
• 1/4 lb pancetta, diced
• 2 garlic cloves, minced
• 1 small onion, minced
• 1 teaspoon fresh thyme
• 1 cup fish stock
• 5 ounces spinach
• 1 small tomatoes, diced
• 1 ounce feta
• 2 ounces grated parmesan cheese
• salt and pepper

1. Heat oven to 350.
2. In a flat bottom, oven safe pan big enough to hold the fish in one layer, render the pancetta.
3. Add onion and garlic, and saute until translucent.
4. Remove solids and set aside.
5. Deglaze pan with fish stock and reduce by half.
6. Add spinach to wilt and remove to a separate bowl.
7. Mix spinach, tomato. pancetta, onion, garlic, and 1/3 tsp thyme together.
8. Add 2/3 tsp thyme to stock. Taste for salt and pepper and season as desired.
9. Coat fish in remaining stock and layer in the pan.
10. Sprinkle feta on the fish.
11. Layer the spinach mixture over fish.
12. Sprinkle parmesan over the top.
13. Bake for 10-12 minutes
14. Optionally broil for 1 minute.
15. Remove from oven and let rest for 2 minutes.

pollock, pancetta, garlic, onion, thyme, fish stock, spinach, tomatoes, feta, parmesan cheese, salt

Taken from www.food.com/recipe/pollock-florentine-332480 (may not work)