Flounder fillets stuffed with spinach and Parmesan cheese, baked and served with diced tomatoes and lemon wedges.
A fresh, light, simple but tasty meal to carry you through spring and summer.
Flounder is easy to work with and has a soft, buttery texture that melts in your mouth making it a favorite.
Fresh spinach is wilted down in a pan with butter, garlic and onion then mixed with Parmesan cheese and lemon zest. The spinach is piled on top of flounder fillets, rolled up and secured with toothpicks to bake.
For serving smatter them with fresh diced tomatoes, a drizzle of olive oil and a squeeze of lemon. It’s perfect served with some type of rice or a fresh garden salad.
|Flounder Florentine|| |
- 2 tablespoons butter
- 2 cloves minced garlic
- ¼ cup chopped onion
- 20 ounces fresh baby spinach
- ¼ cup fresh grated Parmesan cheese
- 1 lemon zested, then cut into wedges for serving
- sea salt and fresh black pepper
- 4 (6 ounce) flounder fillets
- 2 plum tomatoes, diced, for serving
- extra virgin olive oil, for serving
- Preheat the oven to 400 degrees F. Grease a 9x13-inch baking pan.
- Melt the butter in a large frying pan over medium low heat and cook the garlic and onion until soft about 5 minutes, stirring often.
- Add the spinach and cook until it wilts. Stir in the Parmesan and season to taste with salt and pepper. Remove from heat.
- Season the flounder fillets on each side with salt & pepper.
- Divide the spinach evenly among the flounder fillets and pile it from one skinny edge almost to the end. Roll up starting from the skinny end and secure with toothpicks.
- Place them in the pan, not touching and bake about 20 minutes or until hot in the center.
- Remove the toothpicks and discard. Serve with diced tomatoes, a drizzle of olive oil and a squeeze of lemon.