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Microwave Flounder Florentine
1 garlic clove -- minced or pressed
1 cup thinly-sliced mushrooms - (abt 1/4 lb)
2 tablespoon finely-chopped onion
1 teaspoon olive oil
2 tablespoons grated or shredded Parmesan cheese
2 teaspoons Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 package frozen chopped spinach - (10 oz) -- thawed, squeezed dry
4 thin flounder or sole fillets (abt 4 oz ea)
Combine the garlic, mushrooms, onion and olive oil in a medium-size microwave-safe bowl. Cover with a lid or vented plastic wrap. Microwave on High (100% power) 2 minutes, stirring once. Carefully drain the liquid from the bowl. Add the Parmesan cheese, mustard, salt, pepper and spinach to the mushroom mixture and mix well.
Rinse the fish and pat dry. Lay the fillets with their nicest-looking sides down on a work surface. Lightly press an equal amount of spinach mixture on each fillet, leaving about 1 inch clear at both ends. Roll up the fillets beginning at the thicker end. Place the rolls seam-side down in a microwave-safe baking dish lightly coated with cooking spray or salad oil. Cover with a lid or vented plastic wrap. (At this point you can refrigerate the dish up to 24 hours.)
Microwave on High (100% power) until the fish is opaque throughout (test by cutting one roll at the center) and just begins to flake, 4 to 5 minutes, or up to 6 minutes if the rolls have been refrigerated. Rotate the dish a quarter turn halfway through cooking. Let the fish stand, covered, 5 minutes before serving.
This recipe yields 4 servings.