In a cast iron skillet over medium-high heat, add 2 tablespoons of extra-virgin olive oil. Once hot, introduce sliced Bella mushrooms and sauté for about 5 minutes until they're golden brown. Add halved cherry tomatoes and minced garlic, stirring frequently for another 2 minutes until the garlic is fragrant and the tomatoes start to soften. Toss in 12 oz. of baby spinach and cook until wilted, about 2-3 minutes.

Season your mixture with kosher salt, freshly cracked pepper, and 1 teaspoon of red pepper flakes. Stir well to evenly distribute the seasonings, allowing the flavors to meld for about 1 minute.

Lower the heat to medium and add 4 oz. of ricotta cheese and 1/4 cup of chicken broth into the vegetable mixture. Stir continuously for about 2-3 minutes until the ricotta is creamy and well combined. Sprinkle in 1/4 cup of freshly grated Parmesan cheese, mixing until melted and smooth, then remove from heat.

In a separate skillet, melt 2 tablespoons of unsalted butter along with a large lemon sliced thinly, over medium-high heat. Once the butter is bubbling and fragrant, gently place your seasoned white fish fillets into the pan. Cook each side for 3-4 minutes until the fish is opaque and flakes easily with a fork.

To plate your Fish Florentine, scoop a generous portion of the creamy spinach mixture onto each plate, top with your beautifully cooked fish fillets, and drizzle fresh lemon juice over the top. Garnish as desired and enjoy!